USFA School Bites Recipe Book

vegetable

Pineapple Slaw Scaled for: 50 (1/4 Cup) Servings Allergens: Not Provided *Photo credit: Healthy School Recipes

Ingredient

Quantity

Cabbage, Shredded Carrots, Matchstick

22 ounces

1 pound

Pineapple, Tidbits, Well Drained

26 ounces 1 teaspoon

Ginger, Ground

Vinegar, Apple Cider

1/4 cup

Oil, Sesame

2 tablespoons

Soy Sauce, Less Sodium

1/2 cup 1/4 cup

Honey

Lime Juice Lime Zest

2 tablespoons 1 tablespoon

DIRECTIONS:

1. Add cabbage, carrots, and pineapple to a large bowl. 2. In a small bowl, mix ginger, vinegar, oil, soy sauce, honey, lime juice and zest. Whisk to combine.

3. Toss dressing with cabbage mixture 1 hour before service (or up to 3 hours before service). 4. It is best to serve the slaw on the same day it is mixed. CCP: hold cold for service below 41°F.

Note: This slaw is served on the Asian Style Sweet & Spicy Veggie Burger (page 8) with Sweet Chili Mayo (page 36).

Recipe Included from the USFA Cooking for Healthy Kids Training

School Bites | Fall 2025 Release | Page 16