Recipe courtesy Emeril Lagasse, 2002



1/4 cup fresh lime juice

1/4 cup honey

2 tablespoons cane syrup

1 tablespoon minced fresh ginger

1 tablespoon minced serrano peppers

1 teaspoon minced red chili peppers

1 1/2 teaspoons minced garlic

1 teaspoon fish sauce

1 teaspoon soy sauce

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Pinch cayenne

1/2 cup peanut oil



1 cup shredded green cabbage

1 cup shredded red cabbage

1 cup peeled, shredded carrots

1 cup shredded collard greens

3/4 cup chopped green onions

1/2 cup mung bean sprouts

1/2 cup toasted peanuts

1/3 cup chopped fresh cilantro leaves

In the bowl of a food processor, combine the dressing ingredients, except the oil. Process on high speed. With the motor running, add the oil in a steady stream. Adjust the seasoning, to taste.


In a large bowl, combine the remaining ingredients. Toss with the dressing, to taste, and serve immediately.