Confetti California Avocado Slaw
This colorful slaw boasts a cornucopia of different vegetables—a great way to add texture and variety to your side dish category. A large avocado, sometimes called a 40 count or a 48 count, averages about 8 oz. If using smaller or larger size avocados adjust the quantity accordingly.
10 oz. cabbage, chopped
1 cup black beans, drained, rinsed
1 cup fresh or frozen corn kernels, thawed
¼ cup diced red onion
1 tbsp. diced red bell peppers
1 tbsp. diced green bell peppers
1 tbsp. seeded, minced jalapeño pepper
1½ tsp. cumin seed
3 tbsp. finely mashed California avocado
5 tbsp. prepared Ranch dressing
2 ripe, fresh California avocados, diced
1. In large bowl, combine cabbage, black beans, corn, red onion, red and green bell peppers, jalapeño and cumin seed; chill.
2. In small bowl, whisk together mashed avocado and Ranch dressing.
3. For service, dice avocado as needed. Add avocado and dressing to slaw mixture. Stir to distribute and serve.
Recipe by Chef Karen Gorrell, Ideation Foods, Redondo Beach, California; Courtesy of California Avocado Commission