You can make a lower carb version of this slaw by omitting the rice cooked in coconut milk. It will still be a wonderful and filling salad!
Ingredients
1 cup
brown rice 1⁄2 can
coconut milk (7 oz) 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 plus 2 cups of water. Let cool. Mix together the cabbage, kale and carrots, tofu, tamari almonds and cooked brown rice. In a bowl, whisk together the dressing ingredients and toss with the slaw.
This dish will keep for a few days in the refrigerator. (Recipe #313)