Description
Meet Cowboy Cabbage—a wildly flavorful, crunchy upgrade to classic coleslaw. It’s loaded with vibrant veggies, hearty beans, smoky chipotle dressing, and, of course, plenty of Chili Cheese Fritos for that irresistible crunch.
Ingredients
Scale
For the Salad
- 1 bag (16 ounces) coleslaw mix
- 1 can (15 ounces) black beans, rinsed and drained
- 1 ½ cups (247.5 g) canned corn, drained
- 1 medium jalapeño, seeded and finely diced
- 1 small red bell pepper, diced after removing seeds
- 3 green onions, thinly sliced
- ¼ cup chopped fresh cilantro
- 1 tablespoon taco seasoning
- ½ teaspoon cumin
- 1 bag (9.75 ounces) Chili Cheese Fritos (hold back a small handful for garnish)
For the Chipotle Dressing
- ½ cup (115 g) sour cream
- ½ cup (116 g) mayonnaise
- ¼ cup fresh lime juice (approximately 2 limes)
- 2 tablespoons chipotle sauce from canned chipotles in adobo (use only the sauce)
Instructions
- Build the salad base: In a large mixing bowl, combine the coleslaw mix, black beans, corn, jalapeño, diced red bell pepper, green onions, and cilantro. Sprinkle in the taco seasoning and cumin, then stir until all the ingredients are evenly distributed.
- Make the dressing: In a separate bowl, whisk together the sour cream, mayonnaise, lime juice, and chipotle sauce. Mix until the dressing becomes creamy and smooth. You should end up with roughly 1¼ cups of dressing.
- Assemble the salad: When you’re ready to serve, pour the chipotle dressing over the vegetable mixture. Gently fold everything together so the dressing coats every bite.
- Add the crunch: Stir in most of the Chili Cheese Fritos, saving a small handful for topping.
- Finish and serve: Sprinkle the reserved Fritos over the top right before serving for that perfect crunchy finish. Enjoy immediately.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
Nutrition
- Calories: 299 kcal