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Creamy Coleslaw USDA Recipe for Adults in CACFP

This classic side dish, Creamy Coleslaw, is a flavorful and crunchy combination of fresh cabbage, fresh carrots, green onions, and dried cranberries in a sweet and tangy yogurt-based dressing.
CACFP Adult Portion Crediting Information
¾ cup (6 oz spoodle) provides ⅝ cup vegetable (⅛ cup additional vegetable, ½ cup other vegetable).
Course: Side Dish, vegetarian
Keyword: CACFP
Age Group: Adult
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Vegetarian, Salad
Program Meal Component: Vegetables, Fruits
Vegetable Subgroup: Other Vegetables
Meal Service Temperature: Cold
Cooking Method: No Cook
Season: Fall, Winter
25 Servings
Calories: 121

Ingredients

25 Servings

    Weight

    • 1 lb 4 oz Low-fat yogurt, plain
    • 8 oz Low-fat mayonnaise
    • - - Honey
    • - - Apple cider vinegar
    • - - Salt
    • - - Ground black pepper
    • 2 lb 1 oz *Fresh green cabbage, chilled, shredded
    • 5 oz *Fresh purple cabbage, chilled, shredded
    • 8 oz *Fresh carrots, shredded
    • 4 oz *Fresh green onions, diced
    • 9 oz Dried cranberries

    Measure

    • 2 cups Low-fat yogurt, plain
    • ¾ cup Low-fat mayonnaise
    • ¾ cup Honey
    • ⅓ cup Apple cider vinegar
    • ¾ tsp Salt
    • 1 tsp Ground black pepper
    • 1 gal *Fresh green cabbage, chilled, shredded
    • 2 cups *Fresh purple cabbage, chilled, shredded
    • 1 qt *Fresh carrots, shredded
    • 1½ cups *Fresh green onions, diced
    • 1¾ cups 1 Tbsp Dried cranberries

    50 Servings

      Weight

      • 2 lb 8 oz Low-fat yogurt, plain
      • 1 lb Low-fat mayonnaise
      • - - Honey
      • - - Apple cider vinegar
      • - - Salt
      • - - Ground black pepper
      • 4 lb 2 oz *Fresh green cabbage, chilled, shredded
      • 10 oz *Fresh purple cabbage, chilled, shredded
      • 1 lb *Fresh carrots, shredded
      • 8 oz *Fresh green onions, diced
      • 1 lb 2 oz Dried cranberries

      Measure

      • 1 qt Low-fat yogurt, plain
      • 1½ cups Low-fat mayonnaise
      • 1½ cups Honey
      • ⅔ cup Apple cider vinegar
      • 1½ tsp Salt
      • 2 tsp Ground black pepper
      • 2 gal *Fresh green cabbage, chilled, shredded
      • 1 qt *Fresh purple cabbage, chilled, shredded
      • 2 qt *Fresh carrots, shredded
      • 3 cups *Fresh green onions, diced
      • 3½ cups 2 Tbsp Dried cranberries

      -

      25 Servings

        Weight

        • 1 lb 4 oz Low-fat yogurt, plain
        • 8 oz Low-fat mayonnaise
        • - - Honey
        • - - Apple cider vinegar
        • - - Salt
        • - - Ground black pepper
        • 2 lb 1 oz *Fresh green cabbage, chilled, shredded
        • 5 oz *Fresh purple cabbage, chilled, shredded
        • 8 oz *Fresh carrots, shredded
        • 4 oz *Fresh green onions, diced
        • 9 oz Dried cranberries

        Measure

        • 2 cups Low-fat yogurt, plain
        • ¾ cup Low-fat mayonnaise
        • ¾ cup Honey
        • ⅓ cup Apple cider vinegar
        • ¾ tsp Salt
        • 1 tsp Ground black pepper
        • 1 gal *Fresh green cabbage, chilled, shredded
        • 2 cups *Fresh purple cabbage, chilled, shredded
        • 1 qt *Fresh carrots, shredded
        • 1½ cups *Fresh green onions, diced
        • 1¾ cups 1 Tbsp Dried cranberries

        50 Servings

          Weight

          • 2 lb 8 oz Low-fat yogurt, plain
          • 1 lb Low-fat mayonnaise
          • - - Honey
          • - - Apple cider vinegar
          • - - Salt
          • - - Ground black pepper
          • 4 lb 2 oz *Fresh green cabbage, chilled, shredded
          • 10 oz *Fresh purple cabbage, chilled, shredded
          • 1 lb *Fresh carrots, shredded
          • 8 oz *Fresh green onions, diced
          • 1 lb 2 oz Dried cranberries

          Measure

          • 1 qt Low-fat yogurt, plain
          • 1½ cups Low-fat mayonnaise
          • 1½ cups Honey
          • ⅔ cup Apple cider vinegar
          • 1½ tsp Salt
          • 2 tsp Ground black pepper
          • 2 gal *Fresh green cabbage, chilled, shredded
          • 1 qt *Fresh purple cabbage, chilled, shredded
          • 2 qt *Fresh carrots, shredded
          • 3 cups *Fresh green onions, diced
          • 3½ cups 2 Tbsp Dried cranberries

          Instructions

          • Dressing: Combine yogurt, mayonnaise, honey, vinegar, salt, and pepper in a medium bowl. Stir well. Set aside for step 3.
          • Combine cabbage, carrots, onions, and dried cranberries in a large bowl. Toss lightly. Set aside for step 3.
          • Five minutes before serving time, pour 2 lb 7 oz (4¾ cup) dressing over 4 lb (6 qt) vegetable mixture. Stir well.
            Do not combine dressing with coleslaw mix until ready to serve.
          • Transfer 6¼ lb (1 gal) coleslaw to a steam table pan (12" x 20" x 2½”).
            For 25 servings, use 1 pan.
            For 50 servings, use 2 pans.
          • Critical Control Point: Cool to 40 °F or lower within 4 hours.
          • Critical Control Point: Hold at 40 °F or below.
          • Serve ¾ cup (portion with a 6 oz spoodle).

          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.

          Nutrition

          Serving: 0¾ cup (6 oz spoodle) | Calories: 121 | Total Carbohydrate: 24g | Protein: 3g | Total Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 169mg | Potassium: 135mg | Dietary Fiber: 2g | Total Sugars: 18g | Vitamin C: 19mg | Vitamin D: 0IU | Calcium: 51mg | Iron: 0mg | Vitamin A: 107mcg