Spicy Carrot Salad

Spicy Carrot Salad.jpg

Vegetable, Snack/Side, Latin, Plant-Forward, Gluten Free, Vegan, Vegetarian

Yield: 100 Servings

Vegetable: ½ cup

Ingredients

11 ½ pounds Carrots, coins, frozen, without salt

2 ½ pound Peppers, jalapeno, sliced, canned

6 pounds Onion, yellow, 1/4-inch diced

1 tablespoon Salt, Kosher

4 teaspoons Oregano, dried leaves

1 cup Canola/olive oil blend

Method

  1. Steam carrots for 6-8 minutes or until carrots are tender-crisp. CCP-Minimum internal temperature should be 140°F. or above.

  2. While still warm, add jalapenos, onions, salt, oregano and oil. Toss to combine. Refrigerate overnight to allow flavors to meld. CCP-Cool quickly (per HACCP) to internal temperature of 40°F. or below for use.Cold Hold: Hold at <= 40.00 ºF

    NOTE: If using fresh whole carrots:

  3. Trim and peel carrots and cut into 1/2-inch coins on the bias. Steam for 10 to 12 minutes or until carrots are tender-crisp.

Source: Jeremy West, Greeley-Evans Weld County School District 6