Cowboy Cabbage Recipe

Introduction

Cowboy Cabbage is a vibrant, flavorful salad that combines crunchy coleslaw mix with zesty jalapeño, black beans, and a creamy chipotle dressing. Topped with spicy Chili Cheese Fritos, it offers a perfect balance of texture and bold Southwestern flavors. This quick and easy dish is ideal for potlucks, BBQs, or a satisfying side.

Ingredients

• 1 bag (16 ounces) coleslaw mix
• 1 can (15 ounces) black beans, rinsed and drained
• 1 ½ cups (247.5 g) canned corn kernels, 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
• 1 bag (9.75 ounces) Chili Cheese Fritos (reserve a handful for topping)
• ½ cup (115 g) sour cream
• ½ cup (116 g) mayonnaise
• ¼ cup fresh lime juice (about 2 limes)
• 2 tablespoons chipotle sauce from a can of chipotles in adobo (only the sauce)

Instructions

1. Step 1: In a large bowl, combine the coleslaw mix, black beans, corn, jalapeño, red bell pepper, green onions, and cilantro.
2. Step 2: In a separate bowl, whisk together the sour cream, mayonnaise, lime juice, chipotle sauce, taco seasoning, and ground cumin until smooth.
3. Step 3: Pour the dressing over the vegetable mixture and add all but a handful of the Chili Cheese Fritos. Stir gently to combine without crushing the Fritos.
4. Step 4: Sprinkle the reserved Fritos on top of the salad just before serving for added crunch.
5. Step 5: Serve immediately to enjoy the best flavor and crisp texture.

Tips & Variations

• For extra heat, leave some jalapeño seeds in or add a dash of hot sauce to the dressing.
• Substitute Greek yogurt for sour cream to lighten up the dressing without sacrificing creaminess.
• Use fresh corn if in season for a sweeter, more vibrant flavor.
• Add diced avocado just before serving for a creamy contrast.

Storage

Store leftover Cowboy Cabbage in an airtight container in the refrigerator for up to 2 days. Keep the Fritos separate and add them just before serving to maintain their crunch. Reheating is not recommended as the fresh vegetables and chips are best enjoyed cold and crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad mixture and dressing separately a few hours in advance. Combine and add the Fritos just before serving to keep the chips crunchy.

Can I use a different type of chip instead of Chili Cheese Fritos?

Absolutely! Regular Fritos, tortilla chips, or even crushed tortilla strips work well if you prefer a different flavor or have dietary restrictions.

Cowboy Cabbage Recipe

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★★★★★

4.9 from 68 reviews

Cowboy Cabbage is a vibrant, flavorful salad packed with crunchy coleslaw mix, black beans, corn, and a zesty chipotle-lime dressing. Enhanced with fresh jalapeño, bell pepper, and cilantro, this Tex-Mex inspired dish is finished with crunchy Chili Cheese Fritos for added texture and a burst of cheesy spice. Perfect as a side dish or a light meal, it combines fresh ingredients with bold flavors for a quick and easy dish that can be served immediately.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

Vegetables and Beans

• 1 bag (16 ounces) coleslaw mix
• 1 can (15 ounces) black beans, rinsed and drained
• 1 ½ cups (247.5 g) canned corn kernels, 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

Seasonings

• 1 tablespoon taco seasoning
• ½ teaspoon ground cumin

Dressing

• ½ cup (115 g) sour cream
• ½ cup (116 g) mayonnaise
• ¼ cup fresh lime juice (about 2 limes)
• 2 tablespoons chipotle sauce from a can of chipotles in adobo (only the sauce)

Toppings

• 1 bag (9.75 ounces) Chili Cheese Fritos (reserve a handful for topping)

Instructions

1. Prepare the vegetable mixture: In a large bowl, combine the coleslaw mix, rinsed and drained black beans, drained canned corn kernels, finely diced jalapeño (seeded), finely diced red bell pepper, sliced green onions, and chopped fresh cilantro. Stir gently to mix all the ingredients together evenly.
2. Make the dressing: In a separate bowl, whisk together the sour cream, mayonnaise, fresh lime juice, and chipotle sauce from the can of chipotles in adobo until the dressing is smooth and creamy, ensuring all ingredients are well incorporated.
3. Combine dressing and vegetable mix: Pour the chipotle-lime dressing over the vegetable and bean mixture. Add the taco seasoning and ground cumin, then gently stir everything together until the dressing evenly coats all the ingredients. Add all but a handful of the Chili Cheese Fritos into the salad and stir lightly to distribute.
4. Add the crunchy topping: Reserve a handful of Chili Cheese Fritos and scatter them on top of the salad mixture just before serving to maintain their crispiness and add a cheesy, crunchy texture.
5. Serve: Serve the Cowboy Cabbage salad immediately to enjoy the fresh crunch of the vegetables and Fritos along with the bold, tangy flavors of the dressing for the best flavor and texture experience.

Notes

• For best results, serve the salad immediately after assembling to keep the Fritos crunchy.
• You can adjust the amount of chipotle sauce to modify the heat level according to your preference.
• If you prefer a vegan version, substitute sour cream and mayonnaise with plant-based alternatives and use vegan-friendly tortilla chips instead of Fritos.
• This salad can be refrigerated for up to 24 hours, but the chips should be added just before serving to prevent sogginess.

Keywords: Cowboy cabbage salad, Tex-Mex salad, chipotle dressing, coleslaw mix salad, black bean corn salad, quick no-cook salad