1 head of cabbage
3/4 c. shredded coconut
1/4 lb. tofu
1 tbsp. buckwheat honey
1 jicama
1 tsp. fresh ginger
1/2 c. pineapple juice
1/2 c. pistachio nuts

Grate cabbage, chop jicama and ginger. Add to cabbage, jicama and ginger. Carefully cut tofu into chunks and keep chilled. Add coconut to cabbage mix. Mix honey with juice for dressing and add when ready to serve. Gently stir in tofu chunks and sprinkle pistachios around edges.