You can make a lower carb version of this slaw by omitting the rice. It will still be a wonderful and filling salad!
Cook the brown rice, using the coconut milk and 2 cups of water. Set aside. When cool, add the cabbage, kale, carrots, tofu, and tamari almonds to the cooked brown rice. In a separate bowl whisk together the dressing ingredients and toss with the slaw.
This dish will keep for a few days in the refrigerator. (Recipe♦313)