Celery root remoulade is a delicious French classic side salad. 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!
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 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 stick pretty thin, so I used the smallest setting on my mandoline which is 1/16th but ⅛th would also work. 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. But if you're in a hurry it's completely ok too.
More Delicious Recipes To Try
- Hachis Parmentier (French Cottage Pie)
- Soupe Au Pistou
- Filet Mignon Bruschetta
- Baked Potato Leek Puff Pastry Bites
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.
Celery Root Remoulade
- sharp knife
- 1 large celery root
- ½ cup mayonnaise low-fat or regular
- ½ cup non-fat Greek yogurt
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- ½ teaspoon salt more or less to taste
- ¼ teaspoon black pepper more or less to taste
- 2 tablespoons fresh parsley finely chopped, more or less to taste
- Place celery root on cutting board. With a sharp knife, carefully go around celery root to peel skin layer.
- In small large bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt and black pepper until fully combined.
- Cut celery root in 2 or 3 large chunks. Using a mandoline on its 1/16 setting (smallest julienne setting), carefully shred the celery root.
- Add shredded celery root to bowl with dressing mixture, add chopped parsley and mix together with spatula, until celery is fully coated. Cover bowl with lid or plastic wrap, and place in fridge for at least 30 minutes for flavors to get together. Adjust salt and pepper to taste if needed. Enjoy!
- Please be very careful and watch your fingers while using a mandoline.
Serving: 1serving | Calories: 155kcal | Carbohydrates: 19g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 6mg | Sodium: 736mg | Potassium: 558mg | Fiber: 3g | Sugar: 5g | Vitamin A: 193IU | Vitamin C: 19mg | Calcium: 106mg | Iron: 1mg
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I am obsessed with this salad!! The taste is addictive .... the perfect amount of tang! So easy to make and omgeeeeeee it's so good!! Deserves 10 stars!!
Thank you Priscilla for sharing this recipe 🙂
So glad you loved it, makes me so happy! It's one of my absolute favorite dishes!