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Cabbage, Pineapple, And Macadamia Nut Slaw


  • 1/2 cup cider vinegar
  • 2 tablespoons honey
  • 3 tablespoons soy sauce
  • 1/2 cup vegetable oil
  • 1/4 cup sesame oil
  • 1 tablespoon crushed red pepper
  • 2 tablespoons ground cumin
  • 1/4 cup chopped cilantro leaves
  • 1/4 cup sliced scallions
  • 1 jalapeno, seeded and finely diced
  • Salt and pepper
  • 1 large carrot, julienned (about 1 cup)
  • 5 cups red and green cabbage, thinly sliced
  • 1 red pepper, julienned (about 1 cup)
  • 1 small pineapple, diced (about 2 cups)
  • 3/4 cup macadamia nuts, toasted and chopped


  • Whisk together vinegar, honey, and soy sauce. Drizzle in the oils in a steady stream, whisking to emulsify. Whisk in the crushed red pepper, cumin, cilantro, scallion, and jalapeno. Season, to taste, with salt and pepper. In a large bowl, combine the carrot, cabbage, red pepper, pineapple, and nuts; mix well. Add the dressing to the vegetables and mix well. Season, to taste, with salt and pepper.
  • Place some slaw on a platter. Top with the chops, and drizzle some reduced marinade over the dish.

Recipe Details