Asian Salad

Servings: 25

Ingredient Weight or Measure

Water 2 gal Brown rice noodles 1 lb 10 oz or 3 qt 1 cup Frozen baby white corn, thawed 2 lb or 1 qt 1 ½ cups 1 tbsp

Fresh carrots, shredded Fresh red onions, sliced Fresh cilantro, chopped Fresh cucumbers, peeled, chopped Fresh mint 1 lb 4 oz or 1 qt ¼ cup 2 tbsp 5 oz or 1/3 cup ¾ cup 2 tbsp 11 oz or 1 ¾ cups 3 tbsp 1/8 cup

Fresh red cabbage, shredded Frozen chicken breast, boneless, skinless, diced, thawed, cooked 2 oz or ¾ cup 3 tbsp 3 lb 2 oz or 2 qt 2 ¾ cups

Soy sauce, low-sodium Sesame oil Red wine vinegar Fresh lime juice Fresh ginger, sliced Sweet chili sauce Garlic powder ½ cup 2 tbsp 1 tbsp ¼ cup ½ cup 1 oz or 2 tbsp 3 oz or ¼ cup 1 ½ tsp 1 tsp

Sugar 2 tsp

Instructions:

1. Heat water to a boil. 2. Slowly add noodles. Stir constantly until water boils again. Cook about 5 minutes or until al dente. Stir occasionally. DO NOT OVERCOOK. Drain well. 3. Pour 2 qt 2 cup (about 3 lb 10 oz) noodles into a steam table pan (12″ x 20″ x 2 ½″). Set aside for step 6. For 25 servings, use 1 pan. 4. Combine corn, carrots, onions, cilantro, cucumber, mint, red cabbage, and chicken in a large bowl. Toss well. Set aside for step 6. 5. Dressing: combine soy sauce, sesame oil, vinegar, lime juice, ginger, chili sauce, garlic, and sugar in a medium bowl. Stir well. Set aside for step 7. 6. Pour 3 qt (about 3 lb 13 oz) chicken and vegetable mixture over each pan. Toss well. 7. Pour 1 cup (about 10.5 oz) dressing over each pan. Stir well. a. Critical Control Point: Cool to 40 °F or lower within 4 hours. b. Critical Control Point: Hold at 40 °F or below. 8. Portion with 6 fl oz spoodle (3/4 cup).

CACFP Guidelines:

¾ cup (6 fl oz spoodle) provides: 2 oz equivalent meat, ¼ cup vegetable, and 1 oz equivalent grains.

Marketing Guide:

Mature onions: 6 oz Carrots: 1 lb 9 oz Cabbage: 3 oz Cucumbers: 14 oz Cilantro: 1 oz