This Mexican Coleslaw is a new and absolutely delicious backyard barbecue staple!! Perfect for the upcoming summertime! Of course, this coleslaw is dairy-free using daiya plain yogurt and our healthy mayo recipe (see below). Grill up some corn on the cob for the ultimate summer flavor!
Mexican Coleslaw Photo Credit: Lemon Tree Dwelling
Coleslaw Ingredients:
  • 1 bag coleslaw mix
  • ½ cup red pepper, diced
  • ½ cup black beans, rinsed and drained
  • ½ cup grilled corn
  • ¼ cup minced cilantro
  • 1 jalapeno, seeds removed and diced
  • ¾ cup mayo (*see our recipe below*)
  • ¼ cup daiya plain yogurt
  • ½ package Simply Organic  taco seasoning
  • 2 Tbsp. lime juice
  Mayo Recipe:
  • 3/4 cup extra virgin olive oil (or 1/2 cup EVOO + 1/4 cup organic canola oil or grapeseed oil)
  • 1 egg yolk (cooked)
  • 1/2 teaspoon salt
  • 1/2 tablespoon apple cider vinegar
  • 1/2 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard (you can also use just regular mustard, if you prefer)
  Mayo Instructions:
  • Add oil, egg yolk, salt, apple cider vinegar, lemon juice and dijon mustard to a blender and blend until smooth and creamy
  Coleslaw Instructions:
  • In a large mixing bowl, combine coleslaw mix, red pepper, black beans, grilled corn, cilantro, and jalapeño. In a separate bowl, combine mayo, yogurt, taco seasoning, and lime juice. Add mayo mixture to coleslaw mixture and stir to combine.