Custom Culinary - Be true to the food

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Meal Part

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Ethnic Cuisines

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Grilled Fruit Harissa Power Food Slaw

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Nutrition Facts

Serving Size: 3.5 oz
Amounts Per Serving
Calories 60
Calories from Fat 5
% Daily Value*
Total Fat 0.5g 1%
Saturated Fat 0g 0%
Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 105mg 4%
Potassium 170mg 5%
Total Carbohydrate 13g 4%
Dietary Fiber 2g 7%
Sugars 10g  
Protein 1g  
Vitamin A 15% Vitamin C 70%
Calcium 2% Iron 2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 65 Servings
Serving Size: 3.5 oz


Amount Ingredients
4 cups Cabbage, Green, Shaved Thin
1 cup Brussels Sprouts, Shaved Thin
1 cup Carrots, Fine Julienne Cut
3 Tbsp. Cilantro, Fresh, Rough Chopped
1/4 cup Scallions, Fine Sliced
3 cups Pineapple, Peeled, Grilled Seasoned, Diced
2 cups Nectarines, Grilled, Seasoned, Diced
2 cups Mango, Peeled, Grilled, Seasoned, Diced
1/2 cup Custom Culinary® Gold Label Harissa (#1)
1 cup Orange Juice, Fresh
1/4 cup Lime Juice, Fresh
2 Tbsp. Orange Zest
1 Tbsp. Lime Zest
1/2 cup Custom Culinary® Gold Label Harissa (#2)
1/4 cup Granulated Sugar

Recommended Product: 9678 Gold Label Harissa


  1. In a large serving bowl, combine cabbage, Brussels sprouts, carrots and scallions. Toss and refrigerate.
  2. Grill the pineapple, nectarines and mango 1 minute on each side. When the first side is grilled and turned, brush each piece with the Gold Label Harissa (#1) to season. Careful not to burn the sauce.
  3. Mix all the dressing ingredients in a separate bowl.
  4. Toss the greens with the dressing and evenly coat with the dressing.
  5. Top with the grilled Harissa seasoned fruits.
  6. Serve immediately for best crisp textures.
Recipe By

Custom Culinary® Broker
Chef's Guild

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