Dessert

Frito Cowboy Cabbage Recipe

BySimon Carel November 21, 2025November 21, 2025

Introduction

Frito Cowboy Cabbage is a vibrant, crunchy salad packed with bold flavors and a spicy chipotle dressing. It’s a delightful twist on traditional coleslaw, perfect for summer gatherings or a tasty side dish any time of year.

A large white bowl full of mixed salad sits on a white marbled surface. The salad has many layers: a base of shredded pale green and purple cabbage, bright yellow corn kernels, black beans, small red and green chopped peppers, and thin orange carrot strips. The ingredients are mixed in a creamy light beige dressing, giving the salad a moist texture. Scattered on top are crunchy, golden-brown chip pieces adding a crispy layer. There is a half lime and a white bowl of dressing nearby, with some extra chips placed around on the surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 bag (16 ounces) coleslaw mix
1 can (15 ounces) black beans, rinsed and 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
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)

Instructions

Step 1: In a large bowl, combine the coleslaw mix, black beans, corn, jalapeño, red bell pepper, green onions, cilantro, taco seasoning, and ground cumin. Toss until all ingredients are evenly mixed.
Step 2: In a medium bowl, whisk together the sour cream, mayonnaise, lime juice, and chipotle sauce until smooth to create the chipotle dressing.
Step 3: Pour the dressing over the salad mixture and gently stir to coat everything well.
Step 4: Add all but a handful of the Chili Cheese Fritos to the salad and gently mix them in.
Step 5: Just before serving, sprinkle the reserved Fritos on top to add extra crunch.
Step 6: Serve immediately for the freshest texture and best flavor.

Tips & Variations

For a milder version, reduce or omit the jalapeño and chipotle sauce.
Try adding diced avocado for extra creaminess.
Substitute plain corn chips if Chili Cheese Fritos aren’t available, but adjust seasoning to taste.
Make the salad a few hours ahead but add the Fritos just before serving to keep them crunchy.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To maintain the Fritos’ crunch, keep them separate and add just before serving if reheating. This salad is best enjoyed fresh and cold; if needed, serve chilled without reheating.

How to Serve

A clear glass bowl filled with a colorful mix of shredded white and purple cabbage, small bright orange carrot pieces, yellow corn kernels, and black beans is shown. A creamy, pale beige dressing is being poured from a clear measuring cup into the center of the vegetable mix, creating a thick, smooth pool on top. The vegetables are cut into small, even pieces giving the salad a textured, fresh look. The background shows a smooth white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

You can make a vegan version by substituting sour cream and mayonnaise with plant-based alternatives and confirming the Fritos do not contain animal products.

How spicy is the salad?

The salad has a moderate heat level from jalapeño and chipotle sauce, but you can adjust the amount or omit these ingredients to suit your preference.