Frito Cowboy Cabbage

Why You’ll Love This Recipe

I love this recipe because it takes only 20 minutes to make and serves a crowd without much effort.

I like the contrast between the creamy chipotle dressing and the crunchy coleslaw mix.

I also enjoy how the Chili Cheese Fritos make this salad feel more like a party side dish than a regular cabbage salad.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 bag (16 ounces) coleslaw mix
1 can (15 ounces) black beans, rinsed and drained
1 ½ cups 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, reserving a handful for topping
½ cup sour cream
½ cup mayonnaise
¼ cup fresh lime juice, about 2 limes
2 tablespoons chipotle sauce from a can of chipotles in adobo

Directions

I add the coleslaw mix, black beans, corn, jalapeño, red bell pepper, green onions, cilantro, taco seasoning, and cumin to a large bowl.

I toss everything together until the vegetables and seasonings are evenly combined.

In a separate bowl, I whisk together the sour cream, mayonnaise, lime juice, and chipotle sauce until smooth.

When I am ready to serve, I pour the dressing over the cabbage mixture.

I add all but a handful of the Chili Cheese Fritos and gently stir until everything is coated.

Just before serving, I sprinkle the remaining Fritos on top for extra crunch.

I serve it immediately.

Servings and timing

Servings: 6
Prep time: 20 minutes
Total time: 20 minutes

Variations

I like adding diced avocado for extra creaminess.

I sometimes use ranch seasoning instead of taco seasoning for a different flavor.

I can swap Chili Cheese Fritos for regular Fritos, corn chips, or tortilla chips.

For more protein, I add shredded chicken or cooked taco meat.

storage/reheating

I store the cabbage mixture and dressing separately in the refrigerator for the best texture.

Once the Fritos are mixed in, I prefer serving it right away because they soften as it sits.

I do not reheat this recipe because it is served cold.

FAQs

Can I make Frito Cowboy Cabbage ahead of time?

Yes, I can prepare the salad mixture and dressing ahead of time, but I wait to add the Fritos until just before serving.

Can I make it less spicy?

Yes, I remove the jalapeño or use less chipotle sauce when I want a milder flavor.

Can I use fresh corn?

Yes, I can use fresh cooked corn instead of canned corn.

How long does it last in the fridge?

I keep the undressed salad mixture for up to 2 days. After adding dressing and Fritos, I prefer eating it the same day.

What can I serve with it?

I like serving it with burgers, grilled chicken, tacos, barbecue, or sandwiches.

Conclusion

Frito Cowboy Cabbage is a quick, crunchy, creamy side dish with bold Tex-Mex flavor. I like making it when I need something easy, colorful, and fun for a gathering or weeknight meal.