This family recipe comes from Lafayette, LA, where it was traditionally served alongside jambalaya, a classic Louisiana dish. While its origins are unknown, it dates back to at least the 1950s. This crunchy, salty, sweet, and tangy salad is sure to be the sleeper hit of your next get-together!
INGREDIENTS
24 ounces shredded cabbage, red, green, or a combination
1 4-ounce can of sliced black olives, drained
¾ cup Girard’s Champagne Dressing, plus more as needed
1 9.25-ounce bag of Frito’s
PREPARATION
In a large bowl, combine the cabbage and black olives, then toss with about ¾ cup of dressing until well-coated.
Just before serving, add the Frito’s and toss again. Add more dressing to taste, if needed, and serve immediately.
Enjoy!