Every time you select California Avocados, you support the family farmers dedicated to bringing you fresh, premium fruit with outstanding taste and creamy texture. California Avocados are in season Spring through Fall. So check the label and be sure to Insist on California Avocados.

Find Out More

CONFETTI CALIFORNIA AVOCADO SLAW
View on Mobile Site

Rating

5 of 5 1

1 Ratings | 1 Comment(s)

Add to My Recipes

  • Preparation

    15 min

  • Cook Time

    0 min

  • Total Time

    15 min

Confetti California Avocado Slaw

Recipe Provided By

Ingredients

  • 10.000 10 oz.
    cabbage, chopped
  • 1.000 1 cup
    black beans, drained, rinsed
  • 1.000 1 cup
    corn, kernel, thawed
  • 0.250 ¼ cup
    red onion, diced
  • 1.000 1 Tbsp.
    red bell peppers, diced
  • 1.000 1 Tbsp.
    green bell peppers, diced
  • 1.000 1 Tbsp.
    jalapeño pepper, minced
  • 2.000 2
    ripe, Fresh California Avocados, diced
  • 0.500 ½ cup
    Confetti California Avocado Slaw Dressing (see recipe below)
  • 1.500 1 ½ tsp.
    cumin seed
  • 0.000

    Dressing (Yield 1/2 cup)

  • 3.000 3 Tbsp.
    finely mashed Fresh California Avocado
  • 5.000 5 Tbsp.
    ranch dressing

Recalculate Ingredients

Choose how many servings you wish to prepare and click Recalculate to adjust the ingredients.

Instructions

  1. Combine together: cabbage, black beans, corn, red onion, red and green bell peppers, jalapeño, and cumin seed.
  2. Dice avocado as needed. Add avocado and dressing to above. Stir to distribute and serve on line.

Dressing

  1. Whisk together the finely mashed avocado and ranch dressing.
  2. Label, date and refrigerate.

Serving Suggestions:
Note: A large avocado, sometimes called a 40 count or a 48 count avocado averages about 8 oz. If using smaller or larger size avocados adjust the quantity accordingly.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.

hide

Comments

  • Slight mods.

    The only two things I altered on this recipe was 1/2 t of fresh lemon juice and substituting a Serrano chile pepper for the Jalapeno. The lemon juice really brightens up the flavor a lot and the Serrano adds more punch.

    Submitted By Curt - May 25, 2010

You can't post comments until you have logged in. Please .