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.