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Pineapple Coleslaw for 100


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Servings: 100 Portions
Portions: 1/2 Cup Each

3/4 cup (3 1/2 oz) milk, nonfat, dry
1 3/4 cups water, warm
1 quart (2 lb) salad dressing
2 teaspoon mustard, prepared
3 tablespoon (2 oz) salt
1 3/4 cups (12 oz) sugar, granulated
1 cup vinegar
1-No. 10 can (6 lb 12 oz) pineapple, chunks or tidbits, canned, drained
4 1/4 gallon (10 lb) cabbage, fresh, finely shredded

Trim, wash, and prepare cabbage. Reconstitute milk and warm water; add Salad Dressing,
mustard, salt, and sugar; mix well. Add vinegar gradually; blend well. Pour dressing and
pineapple over cabbage; toss lightly until well mixed. Cover; refrigerate until ready to
serve.

NOTE:
12 lb 8 oz fresh cabbage A.P. will yield 10 lb finely shredded cabbage.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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