Southwest Slaw with Barbecue Ranch Dressing

andrew@bytejockeyz.comRecipes, Salads

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!

Southwest Slaw with Barbecue Ranch Dressing

Making your own BBQ ranch dressing from scratch is a cinch. Try our BBQ ranch dressing recipe drizzled on this Southwest chopped salad with figs.
Servings 4 bowls


Smoky Chickpeas:

  • 1 can chickpeas drained, rinsed + patted dry (15.5 oz.)
  • 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 barbecue sauce divided + 1 tablespoon
  • 1 clove minced garlic
  • 1 teaspoon minced scallions
  • 1 teaspoon white vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon dried dill

Southwest Slaw:

  • 1 Mann’s Broccoli Cole Slaw Mix® package 12 oz.
  • 4 ounces white cheddar cut into 1/2-inch cubes
  • 1 jicama cut into 1-inch matchsticks (13 oz.)
  • 1 cup corn kernels
  • 8 ounces Blue Ribbon Orchard Choice® or Sun-Maid® California Dried Figs stems removed + sliced crosswise (1 cup)
  • 1 large yellow or orange bell pepper cored + sliced into 2-inch strips
  • 16 cherry tomatoes sliced crosswise
  • 1 large avocado peeled, pitted + thinly sliced


  • Preheat the oven to 400Line a sheet pan with parchment.
  • 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.
  • Make the Barbecue Ranch Dressing Recipe: Whisk together the buttermilk, parsley, mayonnaise, BBQ sauce, garlic, scallions, vinegar, salt, and dill until combined.
  • 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!