• Home
  • Process
  • Products
    • Serving Lines
      • M-Power
      • Essence
      • Meritage
    • Kiosks
      • Retail XTension
      • Lunch-Time Meal Transport Cart
      • M-Power
    • Food Shields & Barriers
      • Food Shields
      • COVID Acrylic Barriers
      • Safe-Rail Traffic Barriers
    • Screen Walls & Traffic Rails
      • Safe-Rail Traffic Barriers
      • Screen Walls Traffic Rails
  • Resources
    • Rep Locator
    • Inspiration Portfolio
    • Multiteria Advantage Brochure
    • Product Line Guide
    • Project Workbook
    • Project Management
    • Installation Support
    • Videos
    • KCL CADalog
    • Blog
    • Quick Access
  • Projects
  • Contact

Multiteria

Multiteria

Lead By Design

  • Home
  • Process
  • Products
    • Serving Lines
      • M-Power
      • Essence
      • Meritage
    • Kiosks
      • Retail XTension
      • Lunch-Time Meal Transport Cart
      • M-Power
    • Food Shields & Barriers
      • Food Shields
      • COVID Acrylic Barriers
      • Safe-Rail Traffic Barriers
    • Screen Walls & Traffic Rails
      • Safe-Rail Traffic Barriers
      • Screen Walls Traffic Rails
  • Resources
    • Rep Locator
    • Inspiration Portfolio
    • Multiteria Advantage Brochure
    • Product Line Guide
    • Project Workbook
    • Project Management
    • Installation Support
    • Videos
    • KCL CADalog
    • Blog
    • Quick Access
  • Projects
  • Contact

Vegetable Slaw

December 21, 2018

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.

TweetSaveEmail
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.

Notes

Vegetable Slaw
IngredientsDirections

CONNECT WITH US

KCL CADalog

Multiteria USA, LLC

4900 West Electric Avenue
Milwaukee, WI

Phone: (630) 585-1369
Fax: (414) 902-6446
Email: info@multiteriausa.com

Powered by Lakeside


© Copyright 2025 Multiteria USA, LLC