So filling and delicious one dish meal.

Szechwan Coleslaw (Serves 4) Adapted From Forks Over Knives

• 3 cups grated green cabbage
• 3 cups grated red cabbage
• 1½ cups red and orange pepper strips
• 1 cup grated carrots
• 1 small, red or sweet white onion, diced
• 5 cups cooked brown rice and millet
• 15 ounce can navy beans, drained
• ½ cup chopped fresh cilantro (garnish)
• 3 tablespoons finely diced fresh hot chilies (garnish)

Dressing:

• 1/3 cup balsamic vinegar and balsamic glaze mixed half and half
• 3 tablespoons brown rice vinegar
• 3 tablespoons peanut butter
• 1 heaping tablespoon grated fresh ginger
• 2 limes, juiced
• Ground black pepper to taste

In an extra-large bowl toss all ingredients except cilantro and hot chilies.

In a small bowl whisk all dressing ingredients. Add to salad and mix well.

Top each salad with cilantro and hot chili peppers. Serve.