You can make a lower carb version of this slaw by omitting the rice. It will still be a wonderful and filling salad!
1 cupbrown rice
1⁄2(7 oz) can coconut milk
1head of green cabbage (finely shredded)
1⁄2head of red cabbage (finely shredded)
2 buncheskale (thick rib removed, finely shredded)
2carrots (finely shredded)
1 packagetofu (baked and marinated; diced)
1 cuptamari almonds (coarsely chopped)
2 tablespoonssesame oil
1⁄2 cupolive oil
1⁄4 cupwhite balsamic vinegar
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. (Recipe♦313)