Complete Meal Veggie Slaw

Quick, easy, healthy and can be made ahead. This is one of those dishes that may be better on day 2!


1 cup brown rice

1⁄2 can coconut milk (7 oz)

1/2 head of green cabbage (shredded)

1⁄2 head of red cabbage (shredded)

2 bunches kale (thick rib removed, shredded or chopped)

2 carrots (shredded or chopped)

1 package tofu (baked and marinated; diced)

1 cup almonds (coarsely chopped)


2 tablespoons sesame oil

1⁄2 cup olive oil

1 lemon (juiced)

1⁄4 cup white balsamic vinegar

salt and pepper to taste

Yields: 10 servings


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. 

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!

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