• 3 cups (about 8 leaves) collard greens, washed and chopped into thin strips
• 3 cups (about 1/4 head) red cabbage, washed and chopped into thin strips
• 2 carrots (about 1 cup), peeled and julienned
• 1 medium cucumber (about 1 1/2 cups), peeled, seeded and julienned
• 1/4 cup basil leaves, julienned
• 1/4 cup fresh cilantro leaves, chopped
• Tangy dressing*
• Freshly ground pepper
• 1 teaspoon Poblano Farms Plum Sriracha (or your favorite), optional

Tangy Dressing

• 1/2 cup rice wine vinegar
• 1/4 cup safflower oil
• 1/4 cup fresh lime juice
• 3 tablespoons Thai fish sauce
• 1 teaspoon granulated sugar
• 2 teaspoons minced ginger
• 1 teaspoon minced garlic