Creole Rémoulade Slaw

• 60ml Basic Mayonnaise
• 1 tsp Creole mustard
• 1 hard boiled egg chopped
• 1 tbsp fresh flat-leaf parsley
• Salt and freshly ground black pepper
• Pinch of cayenne
• 75g Napa cabbage (Chinese cabbage), shredded
• 2 shallots, peeled, thinly sliced
• 2 sticks celery, peeled, thinly sliced
• 1 red pepper, halved, deseeded, thinly slice
• 1 anchovy fillet, rinsed, chopped

To Make:

1. In a bowl, combine the Basic Mayonnaise with the mustard, egg and parsley and season to taste with the cayenne, salt and black pepper.

2. Add the vegetables and anchovy, toss together to bind and recheck the seasoning.

3. Serve in a small bowl.