Valley Fig Growers

Southwest Slaw with Barbecue Ranch Dressing

Slaw can be so much more than cole slaw (though we like eating it that way) too, but take note, this This slaw is a choose your own adventure kind of salad, chock full of Southwest flavors, from a barbecue ranch dressing recipe to smoky roasted chickpeas.

You can scale this salad up to 8 servings by preparing a double batch of the barbecue ranch dressing recipe and tossing with an extra bag of Mann’s Broccoli Cole Slaw®. There are enough of the mix-ins for each bowl to still feel abundant.

Prep ahead by roasting the chickpeas and whisking together the barbecue ranch dressing recipe. The slaw also becomes a weekday lunch star if you layer the mix-ins on top of undressed slaw, all to be tossed at the last minute in the barbecue ranch dressing. We like serving the slaw with the mix-ins mounded around the top, but you could certainly toss it all together—your call!

4 hearty salad bowls

Ingredients

Smoky Chickpeas

  • 1 (15.5 oz.) can chickpeas, drained, rinsed + patted dry
  • 1 tablespoon safflower oil (or other neutral oil like canola or grapeseed)
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon sweet paprika

Barbecue Ranch Dressing

  • 1/2 cup buttermilk
  • 1 tablespoon minced parsley
  • 1 tablespoon mayonnaise
  • 4 teaspoons + 1 tablespoon barbecue sauce, divided
  • 1 clove minced garlic
  • 1 teaspoon minced scallions
  • 1 teaspoon white vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon dried dill

Southwest Slaw

 

Directions

  1. Preheat the oven to 400F. Line a sheet pan with parchment.
  2. Toss chickpeas with oil, salt, chile powder, and paprika. Tumble onto lined sheetpan, jostling so they’re in a single layer. Roast for about 37 minutes. They will finish crisping as they cool.
  3. Make the Barbecue Ranch Dressing Recipe: Whisk together the buttermilk, parsley, mayonnaise, BBQ sauce, garlic, scallions, vinegar, salt, and dill until combined.
  4. Assemble salad bowls: Toss slaw in BBQ Ranch Dressing. Nestle a bed of slaw into four pasta bowls. Disperse slaw ingredients among four bowls, nudging close together in mounds: cheese cubes, jicama, corn, California Figs, bell pepper, tomatoes, avocado slices, and chickpeas. Drizzle on the remaining 1 tablespoon of BBQ sauce on top.

Recipe and photos by Annelies Zijderveld

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!