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Multiteria

Multiteria

Lead By Design

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    • K12 Product Solutions
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      • M-Power
    • Food Shields & Barriers
      • Food Shields
      • COVID Acrylic Barriers
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      • Safe-Rail Traffic Barriers
      • Screen Walls Traffic Rails
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Vegetable Slaw

December 21, 2018 Mary Sauer

The slaw is very popular side item especially in the fall and cooler months but is pretty flexible as a side item. I created that recipe for my Certified Executive Chef exam and sold it on a menu once and it is still here. It is well balanced and delicious.

DifficultyBeginner

The slaw is very popular side item especially in the fall and cooler months but is pretty flexible as a side item. I created that recipe for my Certified Executive Chef exam and sold it on a menu once and it is still here. It is well balanced and delicious.

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Vegetable Slaw

Yields4 Servings
Prep Time30 minsCook Time20 minsTotal Time50 mins

INGREDIENTS DIRECTIONS
Vegetable Slaw
 2 oz Carrots (fine julienne)
 2 oz Red Onion (fine juliene)
 2 oz Red Bell Pepper (fine julienne)
 4 oz Zucchini (fine julienne)
 4 oz Yellow Squash (fine julienne)
 2 oz butter
 2 oz olive oil
 salt and pepper to taste
Vegetable Slaw
1

Peel the carrots and cut into 2 inch long pieces. Square off and fine julienne. Hold in cold water so they don’t curl.

2

Cut the flesh off the pepper like squaring off the carrot. Cut into 2 inch pieces and fine julienne across the entire side of pepper

3

Cut the zucchini into two inch pieces and then cut the skin off just like squaring off the carrot. Discard the center of the squash and fine julienne the green skin evenly like the others.

4

Repeat the same process for the yellow squash.

5

Heat a strap pan or flat top on 350 until very hot. Add the oil and start sautéing the red bell pepper and carrots. Be careful not to get any color on them.

6

Once the carrots and pepper have cooked a few minutes add the squash and butter. Season with salt and pepper.

7

Sauté until al dente and pan up for service with holes in the plastic.

CuisineAmericana

Ingredients

Vegetable Slaw
 2 oz Carrots (fine julienne)
 2 oz Red Onion (fine juliene)
 2 oz Red Bell Pepper (fine julienne)
 4 oz Zucchini (fine julienne)
 4 oz Yellow Squash (fine julienne)
 2 oz butter
 2 oz olive oil
 salt and pepper to taste

Directions

Vegetable Slaw
1

Peel the carrots and cut into 2 inch long pieces. Square off and fine julienne. Hold in cold water so they don’t curl.

2

Cut the flesh off the pepper like squaring off the carrot. Cut into 2 inch pieces and fine julienne across the entire side of pepper

3

Cut the zucchini into two inch pieces and then cut the skin off just like squaring off the carrot. Discard the center of the squash and fine julienne the green skin evenly like the others.

4

Repeat the same process for the yellow squash.

5

Heat a strap pan or flat top on 350 until very hot. Add the oil and start sautéing the red bell pepper and carrots. Be careful not to get any color on them.

6

Once the carrots and pepper have cooked a few minutes add the squash and butter. Season with salt and pepper.

7

Sauté until al dente and pan up for service with holes in the plastic.

Vegetable Slaw
IngredientsDirections

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Multiteria USA, LLC

4900 West Electric Avenue
Milwaukee, WI

Phone: (630) 585-1369
Fax: (630) 585-1397
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January 25, 2021: Lakeside and its manufacturing facilities have remained open during the COVID pandemic. We are dedicated to provide the products you need to remain or become operational during this crisis. While we are running at full capacity and are working toward maintaining our Word Class lead times, some dates may be affected by COVID events beyond our control. If we do need to adjust a committed lead time, we will do our best to give you up to date delivery times. Thank you in advance for your patience. Together we will get through this crisis. Please contact us at 800-558-8565 with any questions or visit our COVID-19 Resources Page. Dismiss