Menu and Recipe Manu.. - The Early Childhood Commission

118
Recipes for General Menus
DAY 17
CABBAGE & CARROT SALAD
(Vegetable)
Ingredient Metric Standard Measure Method
Cabbage 360 g ¾ lb 1 small 1. Clean and wash cabbage and carrot.
Carrot 360 g ¾ lb 3 medium 2. Discard discoloured outer leaves of cabbage.
3. Peel carrot.
4. Shred cabbage and carrot in very fine strips approx 1mm by 3 cm.
Vinegar 30 ml 1oz 2 Tbsp 5. Combine vinegar, salt, sugar and oil.
Salt 2 g - ½ tsp 6. Pour vinegar mixture over cabbage and carrot.
Sugar 30 g 1 oz 2 Tbsp
7. Toss lightly.
Oil 15 ml ½ oz 1 Tbsp
8. Cover and refrigerate.
9. Hold and serve chilled.
Meal Standard
No. of servings 20
Serving size
2 Tbsp (1 oz)
Menu and Recipe Manual for Early Childhood Institutions