Creole rémoulade slaw

Name: Creole rémoulade slaw
Ingredients: 60 ml good quality mayonnaise; 1 tsp Creole mustard; 1 hard-boiled egg, chopped; 1 tbsp chopped fresh flat-leaf parsley; salt and freshly ground black pepper; salt and freshly ground black pepper; pinch of cayenne; 75 g napa cabbage (Chinese cabbage), shredded; 75 g napa cabbage (Chinese cabbage), shredded; 2 shallots, peeled, halved, thinly sliced; 2 sticks celery, peeled, thinly sliced; 1 red pepper, halved, deseeded, thinly sliced; 1 anchovy fillet, rinsed, chopped

Preparation info

Serve
4

Difficulty
Easy

Appears in

Burgers

By Paul Gayler

Published 2014

About

Ingredients

60 ml good quality mayonnaise
1 tsp Creole mustard
1

Fish course
Gluten-free
Pescatarian

Method

In a bowl combine the mayonnaise with the mustard, egg and parsley and season to taste.
Add the vegetables and anchovy, toss together to bind and check the seasoning.