Celery Root Remoulade

Celery root remoulade is a delicious French classic side salad often served as an appetizer. Crunchy and savory, the shredded celery root is coated with a tangy remoulade sauce and fresh parsley. It has such a unique taste, and my version is lightened up with greek yogurt, but you wouldn't even know! One of my absolute favorite recipes! So, SO good!

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Why You'll Love This Recipe

• If you've never had raw celery root before, this is your sign to try this recipe! It has such a unique and amazing taste. It's crunchy, so delicious, and it doesn't taste like celery stalks, it's really its own thing. Also called celeriac, it's a funny looking round root, you've most likely seen it at the grocery store, without really knowing what you do with it. This recipe is my favorite way to enjoy it. After one single bite, it brings me right back to France, every time.
• A French remoulade is a mayonnaise and Dijon mustard based sauce. In my version, I do half mayo and half Greek yogurt instead of just mayo for added protein, and to cut back a bit on calories and fat. And you wouldn't even know the difference! With added Dijon mustard, lemon juice, salt and pepper, the celery root remoulade is perfectly seasoned.
• Usually enjoyed as a first course, aka appetizer in France, it can be served as a side salad too. It would got really well with red meat or pork. This is such a fun dish to make for people to try something new!

How To Make Celery Root Remoulade

• The very first step is to make the super easy remoulade. Mayonnaise, greek yogurt, Dijon mustard, fresh lemon juice, salt and pepper get mixed together.
• Then is the part that take a little bit of work, but I promise you, it's all worth it! You'll peel the celery root with a sharp knife, by removing the top layer. It's pretty much the same process as peeling a pineapple. Cut the bottom funny looking roots, then go around the root vegetable with your knife until you see the white flesh.
• To shred the celery root into julienne sticks, my favorite method is to use a mandoline. I like my celery sticks pretty thin, so I used the julienne setting on my mandoline, which iI found to be the easiest method. If you have great knife skills, you can totally julienne the celery by hand. Please be very careful while using a mandoline!
• Then the celery root is combined together with the remoulade, add some fresh fragrant parsley and voilà! I do recommend letting the celery root remoulade sit in the fridge covered for 30 minutes to 1 hour before eating, only because all the flavors really get together to create that amazing creamy deliciousness.

More Delicious Recipes To Try

• Hachis Parmentier (French Cottage Pie)
• Quinoa Arugula Salad With Goat Cheese
• Soupe Au Pistou
• Filet Mignon Bruschetta
• Hearts Of Palm Salad With Shallot Vinaigrette

Tips And Frequently asked Questions

• If you shred the celery root ahead of time, sprinkle it with a little lemon juice to avoid it from browning. That's why I usually prefer making the remoulade first, so I can just add the freshly cut celery in, and it stays nice and white.
• Definitely use fresh chopped parsley for this recipe. Dried parsley doesn't taste as good in a cold salad.
• If you don't have a mandoline, you can absolutely use a food processor with the appropriate attachment to shred the celery root into julienne sticks. A hand cheese shredder could work, but it can shred the celery a little too fine in my opinion, even on the largest part, so it's not my favorite tool for this recipe.
• You can store any leftovers in an airtight container covered and refrigerated for up to 4 days.