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!
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)