Napa Slaw Tuesday, October 8, 2013


A Julie Freeman recipe Puleo Catering Director

Asian Slaw Dressing
¾ tsp cayenne pepper
2 cups sugar
1 cup cider vinegar
¾ tsp soy sauce
½ TBSP black pepper
2 cups canola oil

Seed Packets
3 cups fried linguine
½ cup toasted sunflower seeds

Slaw Mix
12 to 16 oz slaw mix
½ cup shredded carrots
¾ cup sliced green onions
½ head napa cabbage, julienned
½ cup red cabbage shredded


Mix all dressing ingredients in a container with a tight fitting lid. Close and shake to mix thoroughly and until the sugar is dissolved. Toss the linguine and sunflower seeds and set aside. Toss all greens until mixed. When ready to serve, drizzle the dressing over the greens and toss to mix. Place in individual bowls and top with linguine and seeds and serve at once.

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