Fish sando with jalapeno slaw

Fish sando

Fish sando with jalapeno slaw

This recipe was developed by Chefs Derek, Robert Wayne, Marie S and DavidChurak at Northern Michigan University during one of our product trainings.

Servings: 12
Serving Size: 1 sandwich

Ingredients

Jalapeno slaw
1/2 head green cabbage, shredded
3 medium carrots, shredded
1/2 medium red onion, thinly sliced
1/2 cup cilantro, chopped

Slaw dressing
3/4 vegan mayo
2 limes, juiced
1/4 teaspoon cayenne
2 tablespoons maple syrup
salt and pepper to taste

Remoulade
1 1/4 cups vegan mayo
1/4 cup dijon mustard
1 tablespoon paprika
2 teaspoons cajun seasoning
2 teaspoons horseradish
1 teaspoon pickle juice
1 teaspoon tabasco
2 cloves garlic, minced

For service
12 hamburger buns
24 OMNI fish filets
12 ounces NUMU cheese

Preparation

  1. Prep the slaw by first mixing the dressing ingredients together in a bowl until well combined.
  2. Then, toss the dressing with the jalapeno slaw vegetables until combined.
  3. Mix all the ingredients together for the remoulade until well combined. Season to taste.
  4. Fry the OMNI fish filets until golden brown.
  5. Assemble the sandwich by toasting the bun, then layering the cheese, then filet, then slaw, then the remoulade, then the top bun.