Complete Meal Veggie Slaw

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)
 
Dressing:
2 tablespoons
sesame oil
1⁄2 cup
olive oil
1
lemon (juiced)
1⁄4 cup
white balsamic vinegar
 
salt and pepper to taste
Yields:
servings

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.