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Complete Meal Veggie Slaw

You can make a lower carb version of this slaw by omitting the rice. It will still be a wonderful and filling salad!
Print Recipe
Course Grains & Legumes, Salsas, Salads & Slaws
Servings 10 servings

Ingredients
  

  • 1 cup brown rice
  • 0.5 (7 oz) can coconut milk
  • 1 head of green cabbage finely shredded
  • 0.5 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
  • 0.5 cup olive oil
  • 1 lemon juiced
  • 0.25 cup white balsamic vinegar
  • salt and pepper to taste

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)