You can make a lower carb version of this slaw by omitting the rice. It will still be a wonderful and filling salad!
Ingredients
1 cup
brown rice 1⁄2
(7 oz) can coconut milk 1
head of green cabbage (finely shredded) 1⁄2
head of red cabbage (finely shredded) 2 bunches
kale (thick rib removed, finely shredded) 2
carrots (finely shredded) 1 package
tofu (baked and marinated; diced) 1 cup
tamari almonds (coarsely chopped) 2 tablespoons
sesame oil 1⁄2 cup
olive oil 1
lemon (juiced) 1⁄4 cup
white balsamic vinegarYields:
Instructions
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. (Recipeā¦313)