Save The first time I brought this to a potluck, my friend Sarah literally chased me around the kitchen demanding the recipe. She's not usually one to get excited about cabbage, but something about that smoky, crunchy combination had people going back for thirds. I've since learned it's the kind of dish that disappears fast, so I always make extra now.
I started making this for summer barbecues when I realized traditional coleslaw always sat half eaten on the picnic table. There's something about the Southwest flavors that makes people actually get excited about vegetables. Last July, my uncle who claims to hate coleslaw went back for four helpings, which is basically the highest compliment I've ever received.
Ingredients
- Coleslaw mix: The bagged blend saves so much time and gives you that perfect mix of crunchy and tender textures
- Black beans: Rinse them really well so they don't turn your dressing murky gray
- Canned corn: Fresh sweet corn works too if it's in season, but canned is totally fine here
- Jalapeño pepper: Keep some seeds if you want extra heat, but seeding keeps it approachable for everyone
- Red bell pepper: Adds these gorgeous jewel tones that make the whole bowl look festive
- Green onions: Slice them thin so their mild flavor distributes evenly
- Fresh cilantro: Don't skip it, that bright herbal note cuts through the rich dressing
- Taco seasoning and cumin: This double spice situation is what gives it that authentic Southwestern kick
- Chili Cheese Fritos: The chili cheese flavor is non negotiable here, regular just won't hit the same
- Sour cream and mayonnaise: This combo creates the perfect creamy tangy base
- Fresh lime juice: Squeeze those limes right before you make it for the brightest flavor
- Chipotle sauce: Just the sauce from the can, not the actual peppers, unless you want serious heat
Instructions
- Build the salad base:
- Toss the coleslaw mix, black beans, corn, jalapeño, red pepper, green onions, cilantro, and spices in your biggest bowl until everything looks evenly distributed
- Whisk up the dressing:
- Combine the sour cream, mayo, lime juice, and chipotle sauce until you have this gorgeous smooth orange pink mixture
- Bring it together:
- Pour that smoky dressing over the vegetables and toss until every single piece is coated
- Add the crunch:
- Fold in most of the Fritos, keeping that handful back for the topping
- Finish with flair:
- Scatter those reserved Fritos on top right before serving so everyone sees the crispy goodness
Save This became my go to dish after I made it for my sister's graduation party and her future mother in law cornered me to beg for the recipe. There's something about the combination of cool crunchy cabbage and those spicy cheesy Fritos that makes people feel like they're at a really good restaurant.
Making It Ahead
You can prep all the vegetables and whisk the dressing separately up to a day in advance. Just keep everything in different containers in the fridge and toss them together about thirty minutes before you need to serve.
Customizing The Crunch
Sometimes I swap in tortilla strips or crushed Doritos when I want to switch things up. The key is something salty and seasoned that holds up to that creamy dressing.
Serving Suggestions
This pairs beautifully with anything coming off the grill, from burgers to marinated chicken thighs. I've also served it alongside taco bar spreads and it's always the first thing to vanish.
- Keep the bag of Fritos handy for adding extra crunch at the table
- Extra lime wedges on the side let people brighten their own portions
- A little extra cilantro as garnish makes it look special
Save Every time I make this now, I think about that potluck where Sarah literally followed me around the kitchen. Sometimes the simplest recipes become the ones people remember most.
Recipe FAQs
- → Can I make this ahead of time?
For best crunch, assemble within 1-2 hours of serving. The Fritos will soften if dressed too early. Keep dressing and crushed Fritos separate, then combine right before serving.
- → What can I substitute for the Fritos?
Tortilla strips, crushed Doritos, or even homemade corn tortilla chips work well. For a lighter version, try toasted pumpkin seeds or crushed pecans for similar crunch.
- → Is this dish spicy?
It has mild to medium heat from the jalapeño and chipotle sauce. You can control the spice level by reducing or omitting the jalapeño, or adding more chipotle sauce if you prefer it hotter.
- → Can I use fresh cabbage instead of coleslaw mix?
Absolutely. Shred about 1 small head of green cabbage and 1 small head of red cabbage to equal roughly 16 ounces. You can also add shredded carrots for extra color and sweetness.
- → How long does this keep in the refrigerator?
Best enjoyed fresh the same day. If storing, keep components separate—the undressed salad will last 2-3 days refrigerated. Add dressing and Fritos just before serving.
- → Can I make this lighter or healthier?
Use Greek yogurt instead of sour cream, reduce mayonnaise, or skip the Fritos and add extra vegetables like diced cucumber or bell peppers for crunch without the fried corn chips.