Go Back
+ servings

Southwest Slaw with Barbecue Ranch Dressing

Make your own BBQ ranch dressing from scratch. Then drizzle this BBQ ranch dressing recipe drizzled on this Southwest chopped salad with figs.
Course: Salad
Keyword: barbecue ranch dressing, barbecue ranch dressing recipe
Servings: 4 bowls
Calories: 440kcal

Ingredients

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 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

Instructions

  • 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.

Notes

Recipe and photos by Annelies Zijderveld

Nutrition

Calories: 440kcal | Carbohydrates: 46g | Protein: 13g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 972mg | Potassium: 984mg | Fiber: 15g | Sugar: 20g | Vitamin A: 2175IU | Vitamin C: 95.1mg | Calcium: 292mg | Iron: 2.7mg