Confetti California Avocado Slaw

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
12 servings

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.

Ingredients

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

Steps

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

More From FoodService Director

Industry News & Opinion

The University of New Mexico’s proposed on-campus taproom has officially been approved by the school’s Board of Regents.

Construction on the $650,000 student union taproom will begin this summer and is expected to finish in August when students return to campus. The school’s food vendor, Chartwells, and UNM’s Dining & Food Services department will split the cost of the taproom evenly.

Designed by students in the school’s architecture department, the space will feature a rotating selection of beer and wine, and will also welcome guest brewers. Chartwells will be...

Ideas and Innovation
cafeteria

Three years ago, Colonial School District in New Castle, Del., started a pilot supper program at its high school. The goal: To make sure the district’s students, 57% of whom are on free or reduced-priced meals, would not be hungry when school is done for the day.

Since its inception, the program has expanded to 12 schools and now provides afterschool meals to children participating in YMCA activities. And it's just one of many such programs popping up in districts throughout the country, as operators add supper to the list of daily meals they provide for students.

Building...
Ideas and Innovation
hydroponics

We put our hydroponic gardens in a spot where students can watch them grow, but at the same time it’s safe from being tampered with. At one of our elementary schools, the gardens are in the kitchen, but there’s a window where students can look in as they walk down the hallway. Some even stop to count how many cucumbers they see.

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

FSD Resources