Frito Cowboy Cabbage Slaw is the kind of side dish that shows up once and suddenly becomes part of the regular rotation. It’s crunchy, a little tangy, a little creamy, and packed with bold flavor thanks to seasoned beef, crisp cabbage, and a handful of Fritos for that salty crunch.
What makes this slaw stand out is the mix of textures and that slightly smoky, savory flavor running through every bite. It’s hearty enough to hold its own next to grilled meats or BBQ, but still fresh and easy to throw together. If you’re tired of the same old coleslaw, this is a fun upgrade that doesn’t take much extra effort.
Helpful Tips
- Don’t add the Fritos too early: Stir them in right before serving so they stay crunchy and don’t get soggy.
- Shred your cabbage finely: This helps everything mix better and gives you a more balanced bite with the dressing and beef.
- Let the flavors sit: If you have time, mix everything except the chips and let it chill for 20 to 30 minutes before serving.
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Frito Cowboy Cabbage Slaw
Ingredients
For the Salad Base:
- 16 ounce pre-shredded coleslaw mix
- 1 can black beans rinsed and drained
- 1 can corn drained
- 1 medium jalapeño pepper seeded and finely diced
- 1 small red bell pepper seeded and finely diced
- 3 green onions finely sliced
- ¼ cup fresh cilantro finely chopped
- 1 tablespoon taco seasoning
- ½ teaspoon ground cumin
- 10 oz Chili Cheese Fritos
For the Chipotle Dressing:
- 1/2 cup mayonnaise or Greek yogurt or sour cream
- 1-2 tablespoons diced chipotle peppers from a jar
- 1 tablespoon lime juice
- 2 teaspoons honey to reduce heat, if desired
- 1/4 teaspoon salt
Instructions
- In a large bowl, mix coleslaw, black beans, corn, jalapeño, red bell pepper, green onions, cilantro, taco seasoning, and cumin until well combined.
- In a jar, mix together mayonnaise, Chipotle pepper and sauce, lime juice, honey (if desired) and salt. Shake until smooth.
- Pour the dressing over the cabbage mixture and toss gently to coat evenly.
- Mix in all but a handful of the Chili Cheese Fritos.
- Top the cabbage with the reserved handful of Fritos just before serving.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.