Asian Salad USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Our Asian Salad includes chicken, rice noodles, and fresh vegetables in a dressing of soy sauce, rice vinegar, and sesame oil.
NSLP/SBP CREDITING INFORMATION
¾ cup (6 fl oz spoodle) provides 2 oz equivalent meat, ⅛ cup red/orange vegetable, ⅛ cup starchy vegetable, and 1 oz equivalent grains.
2.75 from 16 votes

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Instructions
 

  • Heat water to a boil.
  • Slowly add noodles. Stir constantly until water boils again. Cook about 5 minutes or until al dente. Stir occasionally. DO NOT OVERCOOK. Drain well.
  • Pour 2 qt 2 cup (about 3 lb 10 oz) noodles into a steam table pan (12" x 20" x 2½"). Set aside for step 6.
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Combine corn, carrots, onions, cilantro, cucumber, mint, red cabbage, and chicken in a large bowl. Toss well. Set aside for step 6.
  • Dressing: Combine soy sauce, sesame oil, vinegar, lime juice, ginger, chili sauce, garlic, and sugar in a medium bowl. Stir well. Set aside for step 7.
  • Pour 3 qt (about 3 lb 13 oz) chicken and vegetable mixture over each pan. Toss well.
  • Pour 1 cup (about 10½ oz) dressing over each pan. Stir well.
  • Critical Control Point: Cool to 41 °F or lower within 4 hours.
  • Critical Control Point: Hold at 41 °F or below.
  • Portion with 6 fl oz spoodle (3⁄4 cup).

Nutrition INFORMATION

Nutrition Facts
Asian Salad USDA Recipe for Schools
Amount Per Serving 0 ¾ cup (6 fl oz spoodle)
Calories 255 Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Saturated Fat 1g6%
Cholesterol 43mg14%
Sodium 272mg12%
Potassium 174mg5%
Total Carbohydrate 38g13%
Dietary Fiber 3g13%
Total Sugars 5g6%
Protein 19g38%
Vitamin D 3IU20%
Calcium 19mg2%
Iron 1mg6%
*
*Marketing Guide
50 Servings:
Mature onions: 12 oz
Carrots: 3 lb 2 oz
Cabbage: 6 oz
Cucumbers: 1 lb 12 oz
Cilantro: 2 oz
100 Servings:
Mature onions: 1 lb 8 oz
Carrots: 6 lb 4 oz
Cabbage: 12 oz
Cucumbers: 3 lb 8 oz
Cilantro: 4 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
Yield / Volume
50 Servings:
About 23 lb 1 oz
About 2 gal 3 qt 2⅛ cups/2 steam table pans (12" x 20" x 2½")
100 Servings:
About 46 lb 2 oz
About 5 gal 3 qt ¼ cup/4 steam table pans (12″ x 20" x 2½″)