Save to Pinterest My neighbor brought this to a July 4th block party last summer, and I literally stood next to the serving bowl eating it with a fork for twenty minutes straight. Something about the smoky chipotle cream coating that crisp cabbage, then the sudden salty crunch of Chili Cheese Fritos hitting your tongue, it is just impossible to step away from.
I made three batches for my cousins graduation party last month, and my aunt who claims she hates coleslaw kept inching her way toward the bowl until she finally admitted she had eaten almost half of it herself. There is something about the combination of cool crunchy vegetables and that spicy creamy dressing that just works.
Ingredients
- Coleslaw mix: Using the pre shredded mix saves so much time, but if you are feeling ambitious you can shred your own cabbage and carrots for even more texture
- Black beans: Rinse them really well until the water runs clear, otherwise they will make your dressing cloudy and dilute those beautiful Southwestern flavors
- Corn kernels: Canned works perfectly here, but if you have fresh corn on the cob, grilling it first would add this incredible smoky sweetness
- Jalapeño pepper: Seeding removes most of the heat, but leave a few seeds in if you want that extra kick that wakes up your whole mouth
- Red bell pepper: This adds these gorgeous jewel bright pops of color and a sweet crunch that balances the spicy jalapeño beautifully
- Green onions: Slice them thin so they distribute evenly throughout the salad rather than having giant bites of raw onion
- Fresh cilantro: Do not even think about using dried cilantro here, the fresh herbiness is absolutely essential to the whole flavor profile
- Taco seasoning: This little shortcut adds so much depth without measuring ten different spices, just make sure to whisk it well so there are no clumps
- Ground cumin: Toasting the cumin in a dry pan for thirty seconds before adding it releases these incredible aromatic oils that make the flavor sing
- Chili Cheese Fritos: The Chili Cheese variety is non negotiable here, regular Fritos do not have that same spicy cheesy coating that makes this salad so addictive
- Sour cream: Full fat sour cream gives the dressing the best body and tang, but you can use Greek yogurt if you want to lighten it up a bit
- Mayonnaise: Real mayonnaise creates that velvety restaurant style texture, but use a good quality brand because you can really taste the difference
- Fresh lime juice: Roll the limes on the counter before cutting to get way more juice, and absolutely squeeze fresh because bottled lime juice tastes flat and sad
- Chipotle sauce: This is from the can of chipotles in adobo, just scoop out the sauce and save the actual peppers for another recipe
Instructions
- Build your colorful base:
- Grab your largest mixing bowl and dump in the coleslaw mix, drained black beans, corn, diced jalapeño, red bell pepper, sliced green onions, chopped cilantro, taco seasoning, and ground cumin. Toss everything together with clean hands or tongs until all those vegetables are evenly coated with the spices.
- Whisk up the magic dressing:
- In a separate medium bowl, combine the sour cream, mayonnaise, fresh lime juice, and that gorgeous deep red chipotle sauce. Whisk vigorously until the mixture is completely smooth and the color is uniform throughout.
- Bring it all together:
- Pour the chipotle dressing over your vegetable mixture and toss until every single piece of cabbage and bean is evenly coated in that creamy spicy goodness.
- Add the crunch factor:
- Dump in almost the entire bag of Chili Cheese Fritos, reserving just a small handful for the top, and gently fold them in so they do not get completely crushed.
- Finish with flair:
- Transfer everything to your serving bowl and scatter those reserved Fritos across the top right before serving so they stay perfectly crispy and everyone sees those golden red corn chips peeking through.
Save to Pinterest My dad who never eats anything remotely spicy had three helpings at Sunday dinner last week, then proceeded to tell everyone at work about this crazy salad his daughter made. Watching someone discover that combination of cool tangy slaw and crunchy spicy Fritos for the first time is honestly one of my favorite things in the world.
Making It Your Own
Once I added grilled shrimp to the leftovers for lunch the next day and it transformed into this incredible main course that felt fancy but still had that same satisfying crunch. You could also add diced avocado, crumbled cotija cheese, or even some grilled corn for extra sweetness.
The Texture Secret
The reason this salad works so well is that you have soft beans, crisp cabbage, crunchy peppers, and then those corn chips that practically shatter when you bite them. Every mouthful is this perfect study in textures that keeps your palate interested from start to finish.
Party Perfect Prep
You can absolutely chop all your vegetables and whisk the dressing ahead of time, just keep everything separate until about thirty minutes before you need to serve. I have also experimented with toasting extra Fritos and keeping them in a separate bowl so guests can add as much crunch as they want.
- Set out some extra lime wedges for people who love that bright acidic pop
- Keep the reserved Fritos in a sealed container until the literal last moment
- This salad actually tastes better after sitting for about fifteen minutes, so the flavors can really marry together
Save to Pinterest Every single time I bring this anywhere, I get asked for the recipe at least three times, and that is really the highest compliment a dish can receive.
Answers to Recipe Questions
- → Can I make this ahead of time?
Best served fresh for maximum crunch. You can prepare the vegetables and dressing separately up to 24 hours ahead, then toss with Fritos just before serving to maintain their crisp texture.
- → What can I substitute for the Fritos?
Crushed tortilla chips, corn chips, or even crushed cornflakes work well. For a gluten-free option, use certified gluten-free corn tortilla chips.
- → How can I make this lighter?
Substitute plain Greek yogurt for sour cream, use light mayonnaise, or reduce the amount of dressing. Adding more vegetables like diced cucumbers or tomatoes also bulk it up nutritionally.
- → Is this spicy?
The chipotle sauce adds mild to medium heat depending on your tolerance. For less heat, reduce the chipotle sauce to 1 tablespoon. For more spice, add diced jalapeño seeds or extra chipotle peppers.
- → Can I add protein to make it a main dish?
Absolutely! Grilled chicken, steak, shrimp, or even roasted chickpeas transform this into a complete meal. The hearty vegetables and beans already provide substantial substance.