Place the egg in a large enough bowl and whisk gently. Add the white wine, mustard and vinegar, mix well and pour in the oil in a thin stream.
Then add the capers, perhaps chopped. Season with salt and pepper.
Cut the cabbage into tender strips and sauté briefly in a frying pan. Cool and mix with the mayo. Before serving, add the chopped nuts, chopped shallot, parsley and finely chopped lemongrass.
Season to taste and stir in the whipped cream.
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