Frito Cowboy Cabbage Slaw (Print Version)
Crunchy cabbage salad with Fritos, beans, corn, peppers, and smoky chipotle-lime dressing.
# Ingredients:
→ Salad
01 -
16 ounces coleslaw mix
02 -
15 ounces black beans, rinsed and drained
03 -
1 ½ cups (247.5 g) canned corn kernels, drained
04 -
1 medium jalapeño pepper, seeded and finely diced
05 -
1 small red bell pepper, seeded and finely diced
06 -
3 green onions, finely sliced
07 -
¼ cup fresh cilantro, finely chopped
08 -
1 tablespoon taco seasoning
09 -
½ teaspoon ground cumin
10 -
9.75 ounces Chili Cheese Fritos, reserving a handful for topping
→ Chipotle Dressing
11 -
½ cup (115 g) sour cream
12 -
½ cup (116 g) mayonnaise
13 -
¼ cup fresh lime juice (about 2 limes)
14 -
2 tablespoons chipotle sauce from a can of chipotles in adobo (just the sauce)
# Directions:
01 -
To a large bowl, add coleslaw mix, black beans, corn, jalapeño, red bell pepper, green onions, cilantro, taco seasoning, and cumin. Toss everything together until evenly combined.
02 -
In a separate medium bowl, whisk together sour cream, mayonnaise, lime juice, and chipotle sauce until smooth. This makes about 1 ¼ cups of chipotle dressing.
03 -
When ready to serve, pour the dressing over the coleslaw mixture. Add in all but a handful of Chili Cheese Fritos and gently stir to coat all ingredients.
04 -
Just before serving, top with the remaining handful of Chili Cheese Fritos for extra crunch. Serve immediately.