Cowboy Coleslaw Recipe
Cowboy Coleslaw is a southwestern coleslaw with cabbage, black beans, corn, and peppers tossed in a creamy chipotle dressing and topped with Chili Cheese Fritos for an irresistible crunch.
Servings 8 servings
Ingredients
For the dressing:
- 1/2 cup mayo
- 1/2 cup sour cream
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1 tablespoon adobo from chipotle can*
- 3-4 tablespoons taco seasoning**
- 1 tablespoon ranch seasoning mix
- 1 teaspoon cumin
For the slaw:
- 16 ounces coleslaw-cut cabbage
- 1 seeded and chopped jalapeño pepper
- 1 medium red bell pepper , diced
- 1 medium green bell pepper , diced
- 1 cup canned black beans , rinsed and drained
- 1 cup frozen corn , rinsed and drained (to thaw it)
- 1/4 cup chopped fresh cilantro
- 1/4 cup sliced green onions
- 1 teaspoon dried oregano
- Chili cheese Fritos , for topping
Instructions
Make the dressing
- Add everything to a medium mixing bowl and whisk until smooth. The dressing should be very loose and drip off the whisk. You can make the dressing ahead of time and keep it in the refrigerator.
Make the slaw
- Place the cabbage in a large mixing bowl. Add everything but the Fritos and toss well to mix.
- Pour the dressing over the vegetable mix and toss to coat everything (I like to do this in two batches: pour half of the dressing; mix. Then the remaining dressing; mix). You can serve the slaw immediately or cover and store in the fridge.
- Add the Fritos just before serving - measure with your heart - so they don’t get soggy, or let your guests add their own.
Video
Notes
*If you like extra smoky heat, finely chop one of the chipotle peppers from the can and use it as part of the tablespoon.
**Start with 3 tablespoons of taco seasoning, especially if it’s medium or hot. Taste the dressing at the end and whisk the remaining tablespoon at your discretion. I used all four.