This Fritos Cowboy Cabbage Salad is crunchy, fresh, and full of flavor.
It’s the kind of salad that’s easy to throw together but still makes you feel like you’re eating something special.
I love how the sweet cabbage, tangy dressing, and salty Fritos all come together in one big, satisfying bowl.
Here’s a quick peek at the finished dish:
Servings & Time
Servings: 6
Prep Time: 15 minutes
Total Time: 15 minutes
Why I Love This Recipe
This salad has been a favorite in my family for years. It’s simple but full of contrasting textures and flavors.
- Crunchy Fritos make every bite fun
- Creamy dressing ties all the fresh veggies together
- Colorful and visually appealing on the table
- Ready in just 15 minutes, perfect for last-minute meals
What You’ll Need
- 4 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1 red bell pepper, diced
- 3 green onions, sliced
- 1/2 cup chopped fresh cilantro
- 1 cup Fritos corn chips
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Tools Required
- Large mixing bowl
- Small bowl for dressing
- Whisk or fork
- Knife
- Cutting board
- Measuring cups and spoons
Substitutions & Variations
- Swap Fritos for tortilla strips or crushed crackers for a different crunch
- Use Greek yogurt instead of mayonnaise for a lighter dressing
- Add shredded carrots for extra color and sweetness
- Mix in diced avocado just before serving
Make Ahead Tips
- Chop the cabbage and bell pepper up to a day in advance; store in an airtight container in the fridge
- Dressing can be made ahead and stored for 2–3 days
Pro Tips
- Toast the Fritos slightly in the oven for extra crunch
- Make sure cabbage is thinly shredded for the best texture
- Toss the salad gently so Fritos don’t break too much
Macros Information (per serving, approximate)
- Calories: 210
- Fat: 14g
- Carbs: 20g
- Protein: 2g
- Fiber: 3g
Why This Recipe Works (Quick Science)
Cabbage is crunchy and slightly bitter, which contrasts nicely with the creamy and sweet dressing. Fritos add salt and texture, and vinegar brightens the flavor. Combining different textures and flavors keeps your taste buds engaged in every bite.
Common Mistakes
- Adding Fritos too early—makes them soggy
- Not shredding cabbage finely enough
- Overdressing the salad, which can make it heavy
What to Serve With
- Grilled chicken or steak
- BBQ ribs or pulled pork
- Baked potatoes or roasted veggies
FAQ
Q: Can I use pre-shredded cabbage?
A: Yes! Just make sure it’s fresh and not wilted.
Q: Can this be made vegan?
A: Swap mayonnaise for a plant-based mayo, and check Fritos for ingredients.
Q: How long will leftovers last?
A: Salad is best eaten within 24 hours because Fritos get soggy.
Cooking Instructions
Step 1: Make the Dressing
In a small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
Step 2: Prep the Veggies
Shred 4 cups green cabbage and 2 cups purple cabbage. Dice 1 red bell pepper and slice 3 green onions. Chop 1/2 cup fresh cilantro.
Step 3: Combine Salad
In a large mixing bowl, toss shredded green cabbage, shredded purple cabbage, diced red bell pepper, sliced green onions, and chopped cilantro with the prepared dressing.
Step 4: Add Fritos
Right before serving, sprinkle 1 cup Fritos corn chips over the salad and gently toss.
Step 5: Serve
Transfer the salad to a round white bowl and serve immediately.
