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

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources