Szechwan Coleslaw

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.