| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Napa cabbage, bottom of heads, cut 1/4″ | 1 | 8.00 | 3 | 4 | 8.00 | |
| Carrots, julienned | 3.00 | 6.00 | 9.00 | |||
| Red apples, julienne | 14.00 | 1 | 12.00 | 2 | 10.00 | |
| Serranos, seed out, julienne | 3.00 | 6.00 | 9.00 | |||
| Scallions, sliced fine | 3.00 | 6.00 | 9.00 | |||
| Cilantro, coarsely chopped | 2.00 | 4.00 | 6.00 | |||
| Apple cider ginger vinaigrette | 12.00 | 1 | 8.00 | 2 | 4.00 |
Carefully measure and prepare all ingredients.
Combine in a suitable bowl, and mix to distribute evenly. Transfer to a hotel pan, and cover tightly. Label, date, initial, and refrigerate until needed. Discard any left at the end of the day.