by Shamrock Foods Menu Team
Portions: 52, 1/2 cups
- 1 lb Elbow Macaroni
- 28 oz Shredded Cole Slaw Cabbage
- 1 Yellow Onions, Chopped
- 4 Stalks of Celery, chopped
- 2 Cucumbers, Seeded & Chopped
- 2 Green Bell Peppers. Chopped
- 8 oz Sliced Water Chestnuts, drained and chopped
- 3 cups Katy’s Kitchen Mayonnaise
- 2/3 cup Granulated Sugar
- 1/2 cup Apple Cider Vinegar
- 1 tsp Katy’s Kitchen Salt
- 1/2 tsp Katy’s Kitchen Ground Black Pepper
- Cook macaroni in boiling water, uncovered, until tender, 5 to 10 minutes, stir occasionally. Drain. Rinse in cold water, drain well.
- In large bowl, combine macaroni, coleslaw mix, onions, celery, cucumber, green pepper, and water chestnuts.
- In a separate bowl, whisk the dressing ingredients. Pour over salad, toss to coat.
- Cover and chill at least 1 hour.**
- Serve 1/2 cup or menued portion.
Most restrictive Food Safety regulations may apply at the local or state level. HACCP guidelines listed are for guidance and not comprehensive.
- All Cold Holding- All foods should be held 41 degrees F or below.
- All Hot Holding- All foods should be held at 135 degrees F or above.
- Food Safety and Sanitation- Food needs to be handled and prepared in a manner that prevents cross-contamination that may result in foodborne illnesses. All food contact surfaces need to be cleaned, rinsed, and sanitized to help minimize cross-contamination.
- **Foods at room temperature (70 °F) must be cooled to 41°F within 4 hours.
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