Production identity
- Target finished yield
- 6 kg · approximately 40 portions at 150 g
- Reference ratio
- Finished mass ÷ declared primary-input basis (batch reference ratio): 100.0% (6 kg declared primary input → 6 kg finished target)
- Total formula input
- 6 kg before trim, evaporation, absorption or transfer loss
- Time
- 30 min active · 45 min total
- Equipment
- food processor/knife · mixing bowl · scale
- U.S. major allergens intentionally present
- Egg
- Additional sensitivity note
- None listed.
- Holding / service
- Refrigerate ≤41°F / 5°C. Define a short quality window because cabbage purge dilutes dressing over time.
Formula — 1× target batch
| Ingredient | Weight | Specification |
|---|---|---|
| Green cabbage | 4 kg | fine shred |
| Carrot | 700 g | julienne/shred |
| Mayonnaise | 850 g | |
| Cider vinegar | 220 g | |
| Sugar | 100 g | |
| Kosher salt | 75 g | |
| Dijon mustard | 40 g | |
| Black pepper | 15 g |
Scaling table
Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.
| Ingredient | % of input mass | ½× | 1× | 2× |
|---|---|---|---|---|
| Green cabbage | 66.67% | 2 kg | 4 kg | 8 kg |
| Carrot | 11.67% | 350 g | 700 g | 1.4 kg |
| Mayonnaise | 14.17% | 425 g | 850 g | 1.7 kg |
| Cider vinegar | 3.67% | 110 g | 220 g | 440 g |
| Sugar | 1.67% | 50 g | 100 g | 200 g |
| Kosher salt | 1.25% | 37.5 g | 75 g | 150 g |
| Dijon mustard | 0.67% | 20 g | 40 g | 80 g |
| Black pepper | 0.25% | 7.5 g | 15 g | 30 g |
Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.
Method
Shred cabbage/carrot uniformly so dressing distribution and chew are consistent.
Whisk mayonnaise, vinegar, sugar, mustard, salt and pepper into a measured dressing.
Taste dressing separately for acid/salt balance before dilution by vegetable water.
Toss close enough to service to preserve crunch, or pre-salt/drain cabbage deliberately if the house style needs longer hold.
Weigh finished batch, chill and retaste at service temperature after purge begins.
Working numbers
- Finished yield: 6 kg
- Dressing ≈21.7% of finished formula
- Vegetable purge is a timed quality variable
- Taste cold before service
Production verification
- Record actual finished batch weight before portioning; compare with target and investigate material variance.
- Record actual portion count and portion mass during service rather than inferring count from target yield.
- Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
- Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
- Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.
Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.
Sensory standard
Cold crisp cabbage, creamy but not soupy dressing, clear vinegar brightness, balanced sweet/salt; no watery pool.
Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.
Failure laboratory
| Failure | Likely mechanism | Correction |
|---|---|---|
| Watery slaw | Cabbage purge diluted dressing | Shorten dressed hold or pre-salt/drain with measured process. |
| Flat flavor cold | Seasoned warm or before purge | Retaste at service temperature and correct measured acid/salt. |
Version control
KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.