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Cowboy coleslaw gives classic slaw a delicious Tex-Mex makeover! Crisp veggies, black beans, and sweet corn are tossed in a smoky chipotle-lime dressing, then finished with crushed chili cheese Fritos for the best crunch.
Why This Slaw Steals the Show
- Great with Any Meal: Serve it with burgers, pulled pork, grilled chicken, tacos, or BBQ ribs. It’s always a hit!
- Bold Flavor in Every Bite: The adobo sauce adds a smoky kick that makes this slaw extra delicious.
- Quick and Easy to Make: This slaw comes together in just 15 minutes with simple ingredients. No cooking required!
Ingredients for Cowboy Coleslaw
- Coleslaw Mix: A bag of coleslaw mix makes this recipe quick and easy. If you prefer, you can shred your own cabbage and carrots.
- Jalapeño: Remove the seeds and membranes for a milder flavor, or leave some in if you like extra heat.
- Cilantro: If you’re not a fan, you can leave it out or swap in fresh parsley.
- Chips: Stir in just before serving so they stay crisp and crunchy. Regular Fritos or crushed tortilla chips work well too.
How to Make Cowboy Coleslaw
One bite and everyone will be asking you for this Frito cowboy cabbage recipe! It’s a breeze to throw together and adds a fun Tex-Mex twist to any meal. I like to serve it with other BBQ or Potluck sides like baked beans, potato salad, and cowboy caviar.
- Combine: In a large bowl, combine the coleslaw mix, black beans, corn, red bell pepper, jalapeño, red onion, and cilantro.
- Make the Dressing: In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, adobo sauce, taco seasoning, and garlic powder until smooth.
- Toss: Pour the dressing over the coleslaw mixture, and toss until everything is evenly coated.
- Finish and Serve: Just before serving cowboy coleslaw, stir in the chili cheese Fritos and toss gently to combine. Serve immediately.
Must Have Tools for This Recipe
- Large Serving Bowl: Gives you plenty of room to toss everything together.
- Strainer: To drain and rinse the corn and beans.
- Knife: For chopping the veggies.
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Combine 1 (16-ounce) bag coleslaw mix, 1 (15-ounce) can drained and rinsed black beans, 1 ½ cups thawed and drained frozen corn, 1 ½ cup finely diced red bell pepper, ¼ cup finely diced seeded jalapeno pepper, ¼ cup sliced green onions, and ¼ cup chopped cilantro in a large bowl.
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In another bowl, whisk together ½ cup mayonnaise, ½ cup sour cream, ¼ cup fresh lime juice, 2 tablespoons adobo sauce, 2 tablespoons taco seasoning, and ½ teaspoon garlic powder.
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Pour the dressing over the slaw and toss to combine.
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Just before serving, add 1 (9.75-ounce) bag chili cheese Frito chips to the slaw and toss to combine once more. Serve immediately.
- Fridge: The chips will become soggy, and the salad will become more watery as it sits, so it is best consumed fresh. Leftovers may be stored in an airtight container in the refrigerator for up to 2 days.
- Make Ahead: Combine the dressing with everything in the salad except the Frito chips up to 24 hours before serving. Just before serving, stir in the chips.
Calories: 450kcalCarbohydrates: 48gProtein: 10gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 12gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 14mgSodium: 1108mgPotassium: 543mgFiber: 9gSugar: 4gVitamin A: 1201IUVitamin C: 66mgCalcium: 113mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
More BBQ Sides You’ll Love
If you’re looking for more delicious dishes to take to your next summer cookout, check out these blog favorites below!
