• Skip to main content
  • Skip to footer

Illinois Harvest of the Month

  • Home
  • Registered Sites
    • Schools
    • Gardens
    • Early Care and Education (ECE)
    • Residential Programs
    • Non-Participants: Program Sneak Peek
  • Farmers
  • Distributors
  • Recipes
  • Logos
  • Partners
  • Update Us
  • Contact

October 3, 2018

Asian-Influenced Slaw with Sunnies

  • Adapted from Recipes for Alaska's Children

A wonderfully fresh and crisp, this Asian influenced salad is perfect for smaller children. 
This is a CACFP recipe for local cabbage.
Cooking and prep level: Basic.
  • Prep Time35 min
  • Cook Time10 min
  • Total Time45 min
  • Yield12
  • Serving Size1 cup
  • Energy125 cal
  • HAACP Process1
  • Cuisine
    • American
    • Chinese
  • Course
    • Salad
  • USDA Meal Components
    • 3/4 cup other vegetable
  • Diet
    • Vegetarian

Ingredients

For the Salad

  • 1 1/2 quarts+ 1 1/2 cups Cabbage, Nappa or Red, fresh, shredded
  • 1 cup Onion, red or sweet, fresh, finely diced
  • 1/2 quart + 1 3/4 cups Sunflower Sprouts, fresh

For the Dressing

  • 1 1/4 cups Rice Vinegar
  • 1/2 cup Sesame Oil
  • 1/4 cup Olive Oil
  • 1 Tbsp + 3/4 tsp Salt
  • 1/8 cup + 2 Tbsp Sugar
  • 1/2 cup Sesame Seeds, toasted

Method

1

In a large bowl, combine the veggies.

2

In a separate bowl, combine vinegar, salt, and sugar. Whisk to dissolve the sugar.

3

Slowly whisk oils into the vinegar mixture to emulsify. Add sesame seeds.

4

Toss to combine dressing with veggies. Place covered bowl in a minimum of 41 degrees for 1 hour before serving to marry flavors.

5

CCP: Serve at 41 degrees

The use of fresh sunflower sprouts is optional for children under the age of six. If omitted, sunflower seeds may be substituted for sesame seeds.
  • Nutrition Facts

  • 12 servings per container
  • Serving Size1 cup
  • Amount per serving
  • Calories125
  • % Daily Value*
  • Total Fat16 g20.51%
  • Saturated Fat2 g10%
  • Trans Fat0 g
  • Cholesterol0 mg0%
  • Sodium710 mg30.87%
  • Total Carbohydrate26 g9.45%
  • Dietary Fiber2 g7.14%
  • Total Sugars13 g
  • Protein5 g10%
  • Calcium6 mg0.46%
  • Iron2 mg11.11%
  • * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Save this recipe:

  • email
  • print

Filed Under: Autumn, CACFP Recipe

Footer

  • Facebook
  • Instagram
  • Twitter

Copyright© 2023 · Brunch Pro Theme by Shay Bocks