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Cowboy Cabbage

A crunchy, creamy Southwest slaw featuring shredded cabbage, black beans, corn, and plenty of corn chips tossed in a taco-spiced dressing.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 cups
Course: Salad, Side Dish
Cuisine: American, Tex-Mex
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 0.5 head green cabbage shredded
  • 1 cup purple cabbage shredded
  • 1 can black beans rinsed and drained
  • 1 can sweet corn drained
  • 1 red bell pepper diced
  • 1 bunch green onions sliced
  • 0.5 cup cilantro chopped
  • 2 cups corn chips Fritos style
Dressing
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream
  • 2 tbsp lime juice
  • 2 tbsp taco seasoning

Equipment

  • Large mixing bowl
  • Whisk
  • Chef's knife
  • Cutting board

Method
 

  1. Shred the cabbages and dice the bell pepper and onions.
  2. In a very large bowl, combine cabbage, black beans, corn, peppers, green onions, and cilantro.
  3. In a separate bowl, whisk together mayonnaise, sour cream, lime juice, and taco seasoning until smooth.
  4. Pour the dressing over the salad mixture and toss well to coat every vegetable.
  5. Right before serving, add the corn chips and toss gently to combine.
  6. Serve immediately to maintain the crunch of the chips.

Notes

Add chips only at the last minute to prevent sogginess. Add cooked ground beef to make it a main dish.