Frito Cowboy Cabbage Slaw (Printable version)

Crunchy coleslaw mix with black beans, corn, and Chili Cheese Fritos in smoky chipotle dressing

# What You'll Need:

→ Salad Base

01 - 16 oz bag coleslaw mix
02 - 15 oz can black beans, rinsed and drained
03 - 1.5 cups canned corn kernels, drained
04 - 1 medium jalapeño pepper, seeded and finely diced
05 - 1 small red bell pepper, seeded and finely diced
06 - 3 green onions, finely sliced
07 - 1/4 cup fresh cilantro, finely chopped
08 - 1 tablespoon taco seasoning
09 - 1/2 teaspoon ground cumin
10 - 9.75 oz bag Chili Cheese Fritos, reserving handful for topping

→ Chipotle Dressing

11 - 1/2 cup sour cream
12 - 1/2 cup mayonnaise
13 - 1/4 cup fresh lime juice (about 2 limes)
14 - 2 tablespoons chipotle sauce from can

# Directions:

01 - In large mixing bowl, combine coleslaw mix, black beans, corn, jalapeño, red bell pepper, green onions, cilantro, taco seasoning, and ground cumin. Toss until evenly mixed.
02 - In separate medium bowl, whisk together sour cream, mayonnaise, lime juice, and chipotle sauce until smooth and creamy.
03 - Pour chipotle dressing over salad mixture. Toss thoroughly until all vegetables are evenly coated.
04 - Add all but reserved handful of Chili Cheese Fritos to salad. Gently fold to distribute evenly while maintaining crunch.
05 - Top with reserved Fritos immediately before serving for maximum texture. Serve fresh.

# Expert Advice:

01 -
  • Its the perfect potluck dish because everyone recognises the Fritos but nobody expects them in a salad
  • The dressing hits that ideal balance between creamy coolness and real chipotle heat
02 -
  • The Fritos will lose their signature crunch if this sits too long, so time your assembly carefully
  • Chipotle sauce varies wildly between brands, start with less and taste as you go
03 -
  • Taste your chipotle sauce before adding it, some cans pack way more heat than others
  • If making this for a crowd, consider doubling the recipe because it goes fast
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