Corn cauli-slaw

Corn and cauliflower rice meets coleslaw, cooked in a skillet, and seasoned to yumminess. Kind of like egg rolls unwrapped. • Served with meat of choice or tofu. Can also add sour cream and salsa if you prefer. ° Serving size: for Bright Line Eating will make 2) 9oz servings of cooked vegetables. ° For others this would make 3-4 servings.

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Step 1

I use the biggest round skillet I have or normal size spaghetti pan. A wok would work for this recipe. Cabbage in cole slaw will cook down, some.

Step 2

Medium heat, add avocado or olive oil, cauliflower rice and cole slaw to the skillet/pan of choice.

Step 3

Let them cook about 3 minutes. Stir to get the other side of cabbage slaw cooking.

Step 4

Now add drained corn (if you want your corn cooked at little more add it at the beginning in step 2). Also add in diced peppers, mince or diced onions, and mince garlic. Along with all of the seasonings. Stir everything in.

Step 5

The last ingredient to add is Coconut Aminos (soy sauce alternative). Stir to incorporate and cook about another two minutes. The tablespoon of Coconut Aminos can be adjusted to your preference and taste.

Step 6

Serving size: for Bright Line Eating will make 2) 9oz servings of cooked vegetables. For others this would make 3-4 servings. Served with meat of choice or tofu. Can also add sour cream and salsa if you prefer.