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!