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Crunchy Slaw

  • Yield: 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 of white cabbage (about 31/2 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
  • 1 cup loosely packed fresh cilantro leaves
  • 1/2 teaspoon cayenne
  • 2 packages (10-ounce) small corn tortillas, julienned and fried until golden brown


  • Heat the olive oil in a large, heavy skillet over medium heat. Add the peanuts and toast them for 5 minutes, stirring often. Remove from the heat and set aside. In a medium sized mixing bowl, combine the vinegar, sesame oil, honey, 1 teaspoon of the salt and 1/2 teaspoon of the black pepper. Put the cabbages, red onions, green onions and cilantro in a very large mixing bowl and season with the remaining black pepper and the cayenne. Add the dressing mixture and toss to distribute dressing evenly. Store in large plastic storage bags. Refrigerate for at least 4 hours before serving.
  • Before serving, add the fried tortillas and mix well. Serve in large bowls.