USFA School Bites Recipe Book

vegetable

Curtido Slaw Scaled for: 7 (1 Cup) Servings Allergens: Not Provided

Ingredient

Quantity

Cabbage, Shredded Carrots, Shredded

1 lb, 15 1/2 oz

11.7 oz 9.3 oz 2.8 oz .035 oz .109 oz

Onion, Red, Raw

Jalapeno Peppers, Whole

Oregano, Ground

Salt

Apple Cider Vinegar

1 3/4 cup

DIRECTIONS:

1. Wash jalapenos and remove tops, cut in half vertically and slice into 1/8” half moons. 2. Fill pasta kettle 3/4 the way and heat to maximum allowable temperature. 3. Add vinegar, salt, and oregano to a 100 gallon kettle and set to chill cycle. Agitate on slow speed. 4. Add cabbage and shredded carrots to colander outside of kettle.

5. When the water has reached temperature, lower the colander into the water. Submerge for 20 seconds and then lift out of the water. 6. Add the cabbage to the dressing and mix on medium speed with the lid down until thoroughly incorporated. 7. Package Immediately as required for recipes.

Note: This slaw is served with the Pupusa with Curtido & Plantains entree (page 12).

Recipe contributed by: Montgomery County Public Schools, Gaithersburg, Maryland

School Bites | Fall 2025 Release | Page 17