I love making this Frito Cowboy Cabbage because it’s such a fun, zesty side dish that’s full of texture and flavor. The creamy, smoky chipotle dressing pairs perfectly with the crisp cabbage and the crunch of Chili Cheese Fritos. It’s quick to throw together, doesn’t require cooking, and always disappears fast at potlucks or barbecues. I find it’s the perfect mix of creamy, spicy, tangy, and crunchy—everything I want in a crowd-pleasing salad.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Salad 1 bag (16 ounces) coleslaw mix 1 can (15 ounces) black beans, rinsed, 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, reserving a handful for topping
Chipotle 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, just the sauce, not the peppers
Directions
I start by adding the coleslaw mix, black beans, corn, jalapeño, red bell pepper, green onions, cilantro, taco seasoning, and cumin to a large mixing bowl. I toss everything together until it’s well combined.
In a separate medium bowl, I whisk together the sour cream, mayonnaise, lime juice, and chipotle sauce until smooth. This makes about 1¼ cups of chipotle dressing.
When I’m ready to serve, I pour the chipotle dressing over the coleslaw mixture.
I add in all but a handful of the Chili Cheese Fritos and gently stir everything until coated.
Just before serving, I top the salad with the remaining Fritos for that irresistible extra crunch.
I serve it immediately so the Fritos stay crisp and the salad stays fresh.
Servings and Timing
This recipe makes about 8 servings. Prep time is 20 minutes, and total time is 20 minutes.
Variations
Sometimes I like to make this salad with grilled corn or fresh corn off the cob for more flavor. If I want extra heat, I add a few dashes of hot sauce or a finely chopped chipotle pepper. For a lighter version, I swap the mayonnaise with Greek yogurt. I’ve also used plain Fritos or BBQ-flavored ones depending on what I have on hand. When I want to turn it into a main dish, I mix in some shredded rotisserie chicken.
Storage/Reheating
I prefer to store the salad and dressing separately if I’m making it ahead. The dressing keeps in the refrigerator for up to 3 days in a sealed container. Once the salad and dressing are combined, I eat it the same day to keep the Fritos crunchy. If I have leftovers, I store them in the fridge for up to 1 day, though the Fritos will soften slightly. This dish isn’t meant to be reheated and is best served chilled or at room temperature.
FAQs
Can I make this salad ahead of time?
I usually prepare the dressing and chop the veggies ahead, but I wait to mix in the Fritos until just before serving to keep them crunchy.
What can I use instead of Fritos?
If I don’t have Fritos, I use tortilla chips, Doritos, or even crispy fried onions for a fun twist.
How spicy is the chipotle dressing?
It has a mild to medium heat, but I can easily adjust it by adding more or less chipotle sauce.
Can I use a different type of bean?
Yes, I’ve made it with pinto beans, kidney beans, or even chickpeas—all work well.
Can I make this salad vegan?
Yes, I substitute vegan mayo and dairy-free sour cream for a fully plant-based version.
How long does it stay crunchy?
It stays at its best texture for about 30 minutes after adding the Fritos, so I always serve it right away.
What protein can I add to make it a meal?
I like to add grilled chicken, shrimp, or even seasoned tofu to make it a hearty main dish.
Can I use fresh cabbage instead of a coleslaw mix?
Absolutely—I just shred green and purple cabbage along with some carrots for a fresh homemade mix.
How can I make the dressing lighter?
I swap half the mayo for Greek yogurt or light sour cream for a healthier option.
What can I serve with this salad?
I love serving it alongside grilled meats, tacos, burgers, or BBQ—it’s a perfect side for any casual meal.
Conclusion
I love how Frito Cowboy Cabbage combines creamy, spicy, and crunchy in every bite. It’s fresh, colorful, and easy to throw together in minutes. Whether I’m bringing it to a summer cookout or making it for a quick weeknight side, it’s always a hit. The balance of the smoky chipotle dressing with the crisp veggies and Fritos makes this salad an irresistible crowd-pleaser every time.
A bold and crunchy Tex-Mex-inspired coleslaw made with crisp cabbage, black beans, corn, and Chili Cheese Fritos, all tossed in a creamy, smoky chipotle dressing. Perfect for potlucks, barbecues, or easy weeknight sides.
Ingredients
Salad:
1 bag (16 oz) coleslaw mix
1 can (15 oz) black beans, rinsed and drained
1 1/2 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
1/4 cup fresh cilantro, finely chopped
1 tbsp taco seasoning
1/2 tsp ground cumin
1 bag (9.75 oz) Chili Cheese Fritos, reserving a handful for topping
Chipotle Dressing:
1/2 cup (115 g) sour cream
1/2 cup (116 g) mayonnaise
1/4 cup fresh lime juice (about 2 limes)
2 tbsp chipotle sauce from canned chipotles in adobo (just the sauce)
Instructions
In a large mixing bowl, combine coleslaw mix, black beans, corn, jalapeño, red bell pepper, green onions, cilantro, taco seasoning, and cumin. Toss well to mix.
In a separate bowl, whisk together sour cream, mayonnaise, lime juice, and chipotle sauce until smooth to make the dressing.
Just before serving, pour the dressing over the coleslaw mixture and toss until evenly coated.
Add all but a handful of the Fritos and gently mix to combine.
Top the salad with the remaining Fritos for extra crunch and serve immediately.
Notes
Keep dressing and salad separate if preparing ahead—combine right before serving.
Add grilled chicken or shrimp to make it a main dish.
Use tortilla chips or Doritos instead of Fritos for variety.
Swap mayonnaise with Greek yogurt for a lighter version.
Serve chilled or at room temperature; not meant to be reheated.
