Nutrition balance score
Unbalanced
Glycemic Index
45
Low
Glycemic Load
5
Low
Nutrition per serving
Calories93 kcal (5%)
Total Fat6 g (9%)
Carbs10.2 g (4%)
Sugars8.3 g (9%)
Protein0.5 g (1%)
Sodium24.4 mg (1%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
32 servings
Instructions
Step 1
CCP--Wash & sanitize hands & prep area. Wear gloves & discard per facility HACCP guidelines.
Step 2
CCP--Thoroughly wash, rinse, drain & trim fruit & vegetables. Sanitize sink & use sanitized cutting boards to prep.
Step 3
To prepare dressing:
Step 4
1. Combine salad dressing, sugar and salt until well combined. Cover, label, date, and refrigerate until ready to use.
Step 5
CCP: Maintain holding 41°F or below.
Step 6
2. Combine cold water and lemon juice. Add diced apples to prevent browning; stir gently to coat all sides of apples.
Step 7
3. Drain apples well; discard lemon water.
Step 8
4. In large bowl, combine apples and shredded cabbage.
Step 9
5. Add salad dressing; mix well.
Step 10
Serve 4 oz spdl
Step 11
Cover, label, date, and refrigerate until ready to use.
Step 12
CCP: Maintain holding 41°F or below.
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