Celeriac remoulade is a classic French salad that is full of tangy flavours and plenty of crunch.
So versatile, as a side dish to grilled meats, picnics or part of a grazing board, this salad is easy to put together and delicious to eat.
It's perfect for feeding a crowd too and makes a fab change from coleslaw. Your guests will love it!
About this dish
Carrot and Celeriac Remoulade is a classic French salad which you may have never heard of. At least, I had never heard of it before I moved to France to live.
Although I do like to make salads from scratch, I often used store bought coleslaw, if it was just two of use eating. Unfortunately, the coleslaw in France tended to be mostly grated carrot in vinegar with lots of onion, which is not particularly appetising, so I was on the lookout for something else when I saw this salad on the deli, both with carrot and on its own too.
Remoulade is a name for a mayonnaise based sauce, often flavoured with mustard and herbs. In fact, if you go to a typical French supermarket, you would find it difficult to find a mayonnaise without mustard in it. It sounds odd, but there isn't a strong mustard taste and I actually find UK brands tasteless.
The star of the show is a celeriac root! If you have never tried this vegetable before it resembles a knobbly white swede, but with a lighter texture. It can be quite awkward to peel and it is easier to cut off the knobbly end with the roots and then peel the rest with a vegetable peeler.
As soon as the peeled surface is exposed to the air it will start to turn brown so it needs to be put in water with lemon juice, if it's to be cooked, or just in lemon juice if it's to be eaten raw.
The celeriac is crunchy, with a subtle celery flavour which goes well with the sweetness of carrots.
For this recipe you will need equal parts of carrot and celeriac and lemon juice to coat. For this recipe bottled lemon juice is fine if you don't have any fresh lemons.
Although the classic recipe calls for mayonnaise, I have cut the calories in this dish by swapping half of the mayonnaise for fat-free yoghurt, with whole grain mustard as a flavouring. You can also use dijon mustard but avoid yellow English mustard as it's too savage for this dish.
Of course, you can also make your own mayonnaise, which is really quick to do.
For the herb element I've used coriander, but typically flat leaf parsley or snipped chives are used.
The easiest way to grate the vegetables in in a food processor. Of course, you can also grate them.
Using a medium grater attachment fitted to the large bowl to grate the carrots and then transfer them to a large bowl.
Peel the celeriac and cut into chunks before grating. Now add to the carrots with the lemon juice and stir well.
Add the remaining ingredients and chill until ready to serve.
In France, it is often served as a purée enriched with cream, which is delicious as a vegetable side dish. In fact, it is so popular you can buy frozen purée that you just warm through in a saucepan.
Cook the celeriac in boiling water in small chunks, as it does take some time to become tender. Try mixing cooked potato and celeriac together for a new take on mashed potatoes. Don't forget the butter!
Due to the yoghurt in the dressing, I would make sure that this is eaten within a couple of days. Store covered in the fridge. It is not suitable for freezing.
Use this recipe as a replacement for coleslaw as a salad side dish. It is often served as part of a charcuterie board, with a few cornichons or just with cold meat. It's great in sandwiches too.
It travels well so it's good for camping, picnics and buffets.
It's also great for entertaining as it's easy to make a big bowlful in advance to serve with a barbecue or roast meats. Try it with rack of pork or picanha beef.
More Salad recipes
Carrot and Celeriac Remoulade
- 300 g carrots peeled weight
- 300 g celeriac peeled weight
- 6 tablespoon mayonnaise
- 6 tablespoon fat free yoghurt
- 2 tablespoon lemon juice
- 2 tablespoon wholegrain mustard
- 20 g coriander finely chopped
- seasoning to taste
- celery leaves to garnish
- Grate the carrot in a food processor and place in a large bowl.
- Repeat with the celeriac and immediately add the lemon juice and mix well.
- Add the rest of the ingredients and mix well.
- Garnish with celery leaves or a few coriander leaves if liked.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
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