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Ingredients
US|METRIC
2 SERVINGS
- 2 cups daikon radishes (julienned)
- 2 cups carrot (julienned)
- 2 jalapeños (small, sliced)
- 1 cup water
- 1/2 cup vinegar
- 1/2 cup rice vinegar
- 1/4 cup agave syrup
- 1/2 tsp. salt
- 14 oz. extra firm tofu (block of, drained, sliced into 4 rectangles, chop the block in half widthwise and then slice each half lengthwise, so you have 4 flat rectangles, and pressed for at least 1 hour)
- 2 Tbsp. tamari
- 1 Tbsp. lemon juice
- 1 tsp. maple syrup
- 1 tsp. Sriracha sauce (or other hot sauce)
- 1 tsp. liquid smoke
- 1/2 tsp. garlic powder
- 1 Tbsp. coconut oil
- 2 cups brown rice (or cooked white, or other grain)
- 2 cups chopped kale
- 1 cup shredded red cabbage (use a mandoline, if you have one)
- 2 Tbsp. fresh lemon juice
- 1 tsp. sesame oil
- 1 cup sliced cucumber (thinly)
- 1/2 cup radish (thinly sliced)
- 1 avocado (chopped or sliced)
- chopped cilantro (fresh, for garnish, optional)
- green onions (chopped, for garnish, optional)
- jalapeno (slices for garnish, optional)
- sesame seeds (for garnish, optional)
- 1 Tbsp. water (sriracha aioli mixed with,)
- 1 Tbsp. rice vinegar ((the added liquid thins it out to a more dressing-like state))
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