Fresh, crunchy, smoky Western-style flavor
This Cowboy Cabbage Salad is a bright, crunchy twist on cowboy cabbage—turning the classic skillet dish into a refreshing, pork-free cold salad loaded with veggies, smoky seasoned beef, and a tangy Tex-Mex dressing. It’s perfect for BBQs, meal prep, potlucks, or a fast no-fuss lunch when you need something hearty but still fresh. The flavors are bold, the texture is amazing, and it comes together in minutes with simple ingredients busy cooks always have on hand.
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 8 minutes (for beef)
- Total Time: 23 minutes
- Servings: 4–6
📝 Ingredients
(No pork — beef used instead of bacon/ham)
For the Salad
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage (optional but colorful)
- 1 lb ground beef
- 1 cup diced smoked beef or turkey bacon (pork replacement)
- 1 cup cherry tomatoes, halved
- 1 cup corn (fresh, canned, or thawed frozen)
- 1 cup black beans, drained & rinsed
- ½ red onion, thinly sliced
- 1 green bell pepper, diced
- ½ cup shredded cheddar or pepper jack cheese (optional)
- Fresh cilantro for garnish
For the Dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tbsp apple cider vinegar
- 1 tbsp lime juice
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp garlic powder
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large mixing bowl
- Small bowl for dressing
- Skillet
- Cutting board
- Sharp knife
- Measuring cups & spoons
- Wooden spoon or spatula
👩🍳 Step-by-Step Instructions
- Brown the beef:
Heat a skillet over medium-high. Cook the ground beef for 5–6 minutes until browned. Season lightly with salt and pepper. Remove and let cool. - Cook the smoked beef/turkey bacon:
In the same skillet, cook diced smoked beef for 2–3 minutes until slightly crisp and fragrant 😋. Let cool. - Prep the veggies:
Add shredded cabbage, tomatoes, corn, black beans, onion, and bell pepper to a large bowl. - Make the dressing:
In a small bowl, whisk together mayo, sour cream, vinegar, lime juice, paprika, chili powder, garlic powder, cumin, salt, and pepper until smooth and creamy. - Combine:
Add the cooled beef and smoked beef to the salad bowl. - Dress it up:
Pour the dressing over the salad and toss until everything is evenly coated ✨. - Serve:
Garnish with cilantro and cheese if using. Serve chilled for maximum freshness.
💡 Pro Tips
- Meal prep friendly: Stays crisp for 2–3 days if you add the dressing right before serving.
- Make it lighter: Swap half the mayo for Greek yogurt.
- Add crunch: Toss in crushed tortilla chips or roasted pepitas just before eating.
- Make it spicy: Add diced jalapeños or hot sauce to the dressing.