Sooooy Delicious Mexican Coleslaw

Ingredients:

  • 1 (16 oz.) bag coleslaw mix
  • 1 cup dry soybeans, cooked & cooled or 2 1/2 cups cooked beans
  • 1 1/2 cups plant based soy crumbles, cooked
  • 1 1/2 cups mukimame, cooked and cooled
  • 1 (15 oz.) can whole kernel corn, drained
  • 1/3 cup diced red pepper
  • 1/3 cup diced yellow pepper
  • 1 jalapeno, seeds removed and diced, optional
  • 1 cup corn chips, crushed
  • 3/4 cup mayonnaise
  • 1/3 cup soft silken tofu
  • 1/4 cup lime juice
  • 1 (1 oz.) pkg. taco seasoning

Directions:

  1. In a large bowl, combine coleslaw, cooked soybeans*, soy crumbles, mukimame, red pepper, yellow pepper and jalapeno; set aside
  2. In a second bowl, combine ingredients for dressing, mayonnaise, soft tofu, lime juice and taco seasoning
  3. Add dressing and crushed chip just before serving

Makes 8 servings

Nutritional information per serving: 250 g

Calories 400; Protein 19 g; Carbohydrates 28 g; Fiber 8 g; Total Fat 25 g (Sat. Fat 4 g); Sodium 660 mg

Recipe by Margaret Miller, Burdett

2024 Kansas State Fair Heart Healthy Recipe Contest

Main Dish Category, 1st Place

*To prepare soybeans: Soak 1 cup dry soybeans overnight in water. Drain the water and cook in 3 cups water for about 3 hours, until they are tender. Or cook using an InstaPot for 9 minutes and use the natural release. You can make soybeans in bulk and refrigerate for up to a week or freeze for later use

Watch the recipe demon on WIBW here.