Menu and Recipe Manu.. - The Early Childhood Commission

195
Vegetarian Menus and Recipes
DAY 5
TOSSED SALAD
(Vegetable)
Ingredient Metric Standard Measure Method
Cabbage 240 g 8 oz 1 small 4. Remove discoloured leaves from cabbage.
Salt 15 g ½ oz 1 tbsp
Water 240 ml 8 oz 1 cup
5. In a large bowl, mix salt and water together.
6. Cut into two and toss in salted water.
7. Rinse under clean running water.
8. Shred cabbage finely (1 mm by 2 cm).
Tomato 180 g 6 oz 2 medium 9. Wash and slice tomato into ¼ in cubes.
10. Combine tomato cubes and shredded cabbage into
bowl.
Oil 60 ml 2 oz ¼ cup 11. Combine oil, vinegar, honey and lime juice in blender.
Vinegar 60 ml 2 oz ¼ cup
Honey 60 ml 2 oz 4 Tbsp
Lime Juice 15 ml ½ oz 1 Tbsp
12. Drizzle over cabbage and tomato.
13. Toss with a fork until evenly distributed.
14. Refrigerate for 45 minutes.
15. Hold and serve chilled.
Meal Standard
No. of servings 20
Serving size
1 heaped Tbsp (¾ oz)
Menu and Recipe Manual for Early Childhood Institutions