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


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



  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!