By FLUFFSTER on July 10, 2007
"This slaw rendition of a classic Caesar is great because it stays crisp after it's dressed! This recipe calls for Napa cabbage, but feel free to use your favorite, or even mix them! The Napa cabbage gives this a delicate texture, and it's a chance for you to try something new! The bread crumbs add a terrific crunch to the slaw! This is the time to use up those dibs and dabs of that Italian loaf you've got in the old breadbox! This goes fantastic with my Grilled Pork Loin."
Serving Size: 1 (50 g)
Servings Per Recipe: 10
"The parmesan really makes this slaw! I reduced the recipe and needed to add a bit more mayonnaise to mine (however, I love mayo and add a bit more of it to almost everything). The dressing was tangy and just right with the napa."
"Love this recipe!!! I did cut in half,the nappa cabbage is so good in this.I had some left so thought it would be perfect for lunch,wrapped it up went to put in frige hit shelf and it went all over!But we loved it so will make often,thanks."