Madeleine Kamman

Coleslaw Remoulade

Preparation info
  • FFR—

    6

    servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

When dressing this salad with the mustard mayonnaise, remember that the salt in the mustard will draw a lot of juice out of the slaw; dress it just before serving. All salads made with mayonnaise should be consumed on the day they are made and kept refrigerated when not on the table to be served.

Ingredients

  • 1 small head cabbage, outer leaves removed
  • 2 heaping tablespoons mayonnaise of your choice
  • 1 <

Method

Cut the cabbage head into quarters. Remove the core and the large ribs from the leaves. Slice the cabbage into ⅛-inch-thick slivers. Put them in a colander and rinse under cold running water. Pat as dry as possible.

Mix the mayonnaise with the mustard; add the herbs and mix well. Toss the cabbage and Asian pear julienne into the mixture until well coated. If the sauce is not plentiful e