Jalapeño Honey Mustard Slaw

Menu Part: 
Side Dish
Cuisine Type: 
Latin
Serves: 
8 servings

Chef Todd Downs, of Food Sense, Inc. in Ft. Wayne, Ind., dresses up traditional American slaw with a kick and sweet on the side, adding honey, jalapeno peppers and Tabasco sauce to fresh red and green cabbage. The addition of the hot and sweet follows the trend of integrating global flavor with American cuisine.

Ingredients

1 jalapeno pepper, seeded and stemmed
3/4 cup mayonnaise
1/4 cup Dijon mustard
2 tbsp. Tupelo honey
1/4 cup rice vinegar
1/2 small head green cabbage, finely shredded
1/2 small head red cabbage, finely shredded
1/2 cup julienne carrots
1/2 cup green onion, finely sliced
1 tsp. dill seeds
1 tsp. celery seed
Kosher salt and fresh ground black pepper
1 tsp. Tabasco® sauce

Steps

1. In blender or processor, combine jalapeño, mayonnaise, Dijon, honey and rice vinegar. Purée until smooth.

2. Season to taste with salt and pepper, reserve.

3. In a large bowl combine cabbages, carrots, onions, dill and celery seeds and toss.

4. Fold dressing into cabbage mixture and season to taste with salt, pepper and Tabasco®.

5. Chill until needed.

Recipe by Chef Todd Downs, Food Sense, Inc., Ft. Wayne, Ind.

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources