Cowboy Coleslaw

During the summer, our grill gets a real workout, and I’m always on the lookout for new side dishes to pair with our weekly burger and grilled chicken dinners. My favorite side dishes are the ones that are easy to make and full of bold flavor, and this recipe for cowboy coleslaw checks all the boxes.

Cowboy coleslaw combines two of my favorite barbecue sides: cowboy caviar and creamy coleslaw. Made with tricolor coleslaw, two types of beans and colorful fresh chopped veggies, this coleslaw gets an extra burst of spicy flavor with a creamy and smoky chipotle dressing. Corn chips scattered on top add plenty of crunch to each bite. This coleslaw is truly a family favorite.

Ingredients for Cowboy Coleslaw

For the coleslaw salad:

• Coleslaw mix: For added color, use a tricolor coleslaw mix with carrots and purple cabbage. You can also use an angel hair cabbage coleslaw, or shred cabbage from the head yourself.
• Frozen corn kernels: You’ll need a 10-ounce package of frozen corn kernels. Easily thaw the corn by placing the frozen kernels in a colander and running cold water over the top. Alternately, you can use drained canned corn or fresh corn kernels.
• Fresh veggies: This coleslaw gets an additional confetti of color with the addition of halved cherry tomatoes and finely chopped red onion and red pepper.
• Beans: You’ll need one can of pinto beans and one can of black beans to make this cowboy coleslaw.

For the dressing:

• Mayonnaise: Mayonnaise adds a tangy flavor to the dressing. Use your favorite brand of mayo or whatever you have in the fridge.
• Greek yogurt: Plain Greek yogurt gives the dressing a creamy flavor and smooth texture. You can use nonfat, low-fat or whole milk Greek yogurt. Swap in sour cream if you prefer—it tastes just like plain Greek yogurt.
• Cilantro: Fresh cilantro adds a bright, citrusy and peppery flavor to the dressing. If you think cilantro tastes like soap, you can substitute fresh Italian parsley.
• Lime juice: Use freshly squeezed lime juice for the best flavor.
• Garlic: Minced garlic adds a pop of its signature pungent flavor to the dressing.
• Chipotle peppers in adobo sauce: Chipotle peppers add a smoky and spicy flavor to the dressing. To manage the spiciness, remove the seeds before chopping. You’ll need only two to three chipotle peppers to make 2 tablespoons of chopped peppers. And if you have a whole jar of leftovers, try one of these spicy recipes to use up leftover chipotle peppers.
• Taco seasoning: Use store-bought taco seasoning or make homemade taco seasoning with spice drawer staples.
• Salt: A bit of salt enhances the overall flavor of the dressing.
• Corn chips: Corn chips give the cowboy coleslaw a satisfying crunch.

Directions

Step 1: Make the salad

In a large bowl, combine the coleslaw mix, corn kernels, finely chopped red onion, red pepper, tomatoes, pinto beans and black beans. Toss to combine.

Step 2: Make the dressing

In the bowl of a food processor or blender, combine the mayonnaise, Greek yogurt, cilantro, lime juice, garlic cloves, chipotle peppers, taco seasoning and salt. Process until well combined, scraping down the sides as needed. Season to taste with additional salt if necessary.

Step 3: Toss together

Add the dressing to the salad and toss to coat. Top with corn chips and serve.

Cowboy Coleslaw Variations

• Switch up the beans: You can use two cans of a single type of bean, whether it’s pinto or black beans, or try this recipe with another type of bean, such as kidney beans or cannellini beans.
• Spice it up: For an even spicier flavor, add one or two chopped jalapenos to the salad. (To lighten the spiciness, remove the ribs and the seeds.) You could also add a few dashes of hot sauce or 1/2 teaspoon of cayenne pepper or crushed red pepper flakes to the dressing.
• Kick up the crunch: Switch up the crunch factor by using flavored corn chips. You could use tortilla strips, crumbled tortilla chips or Doritos.
• Pack in the protein: To make this salad a full meal, top with cooked chicken breast or stir in cubed or shredded rotisserie chicken.

How to Store Cowboy Coleslaw

Leftover cowboy coleslaw should be stored in an airtight container in the refrigerator for up to three days. Ideally, the corn chips should be stored separately from the salad, because they will soften over time.

Can you make cowboy coleslaw in advance?

If you want to make it in advance, you can make the dressing and mix together the salad, but hold off on stirring in the dressing until closer to serving time.

Cowboy Coleslaw Tips

What can you serve with cowboy coleslaw?

This cowboy coleslaw is always a crowd favorite at a summer potluck. It’s also a great summer side to pair with your grill-out favorites, such as ranch burgers, grilled steak kabobs or barbecue chicken. Don’t forget about other cowboy recipes: You can make a whole cowboy themed spread with cowboy casserole, cowboy cornbread and cowboy cookies, just to name a few.