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Crunchy Slaw

  • Yield: About 20 servings


  • 3 tablespoons olive oil
  • 2 cups unsalted roasted peanuts
  • 1 cup rice wine vinegar
  • 1/2 cup sesame oil
  • 1/4 cup honey
  • 4 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 large head white cabbage (about 3 1/2 pounds), cored and shredded
  • 1 head red cabbage (about 1 1/2 pounds), cored and shredded
  • 2 cups sliced red onions
  • 1 cup chopped green onions or scallions (green part only)
  • 1 cup loosely packed fresh cilantro leaves
  • 1/2 teaspoon cayenne


  • In a large, heavy skillet, heat the olive oil over medium heat. Add the peanuts and, stirring often, toast them for 5 minutes. Remove from the heat and set aside.
  • In a medium-size mixing bowl, combine the vinegar, sesame oil, honey, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper.
  • Put the cabbage, red onions, green onions, and cilantro in a very large mixing bowl and season with the remaining 1 tablespoon salt, remaining 1/2 teaspoon black pepper, and the cayenne. Add the dressing mixture and toss to mix well and evenly. Store in large storage bags and refrigerate for at least 4 hours before serving. Keeps 1 day before getting soggy.