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This cowboy caviar cabbage slaw is a delicious and creamy side dish for your next barbecue or just for snacking!
This vibrant red cabbage slaw delivers a brilliant twist on the viral “cowboy caviar” salad, packing all the crunchy, scoopable fun into a refreshing summertime side. A crisp base of shredded red cabbage, carrots, celery, and bell pepper meets the hearty, savory addition of black beans and briny green olives.
What truly elevates this dish is its creamy, velvety dressing, thoughtfully crafted to be both indulgent and nutritious. By blending tangy Greek yogurt with a touch of mayonnaise, sharp Dijon mustard, crisp vinegar, and a hint of honey, you get a beautifully balanced coating that mimics a traditional creamy slaw without weighing it down.
Perfect for busy weeknights or last minute cookouts, this crowd pleasing slaw comes together in under 30 minutes with absolutely no cooking required. It holds up beautifully in the fridge, making it an excellent make ahead option for meal prep or potlucks where standard lettuce salads would wilt.
If you like this recipe, you will also love my Greek Cabbage Salad or my Easy Roasted Cabbage Salad.
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Cowboy Caviar Cabbage Slaw
Ingredients
Dressing:
- 1/2 cup (100 g) Greek yogurt
- 1/4 cup (56 g) kewpie mayo
- 2 tbs white balsamic vinegar
- 1 tbs Dijon mustard
- 1 tbs honey
- 1 tbs olive oil
- salt + pepper , to taste
Slaw:
- 1 small red cabbage, thinly sliced + chopped
- 2 medium carrots, julienned
- 2 celery stalks, diced
- 1 small red bell pepper, diced
- 14 oz (400 g) black beans, drained, rinsed + pat dry
- 1/2 cup (65 g) green olives, diced
- 1/2 cup (70 g) medjool dates, chopped (or dried cranberries)
Instructions
Dressing:
- Whisk together all of the dressing ingredients until smooth. Taste and adjust the vinegar or honey if needed.
Slaw:
- In a large bowl, combine the cabbage, carrots, celery, bell pepper, beans, dates and olives. Pour on the dressing and toss until all is coated. Refrigerate in a sealed container overnight.
Notes
- Store leftovers in an airtight container in your fridge for up to 4-5 days.
- You can use green cabbage instead of purple cabbage.
- You can use maple syrup instead of honey for the dressing.
- You can use white wine vinegar or red wine vinegar instead.