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Home » Recipes » Gluten Free

Celery Root Remoulade

Published: May 6, 2016 · Modified: Feb 23, 2021 by Coley · This post may contain affiliate links.

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Celery Root Remoulade is a crisp and refreshing side to serve with sandwiches, meats, fish, and more! Consider it a fancy cousin of Coleslaw - it has a unique taste unlike anything you've ever tried! 

Celery root remoulade can best be described as a fancy French cousin of cole slaw. I first fell in love with remoulade when I lived in Louisiana, but it wasn't until recently that I realized the Cajun version is a lot different than the classic. French remoulade is much more subtle, and is typically tossed with crisp celery root and served as a salad.

Celery root, or celeriac as it's sometimes called, is a curious vegetable. It's literally the root of the celery plant, and has a slightly sweeter, more mellow celery flavor. The texture, however, is completely different. It's dense and crisp, similar to a raw carrot or beet. It throws you off at first, but then you can't help but love it. Celery root cooks up beautifully, but I've really become partial to eating it raw. Sliced into thin matchsticks and mixed with creamy remoulade and a shower of fresh herbs, this is simple French food at it's best.
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Celery Root Remoulade

Top view of celery root remoulade in a round serving bowl.
Print Recipe

Celery Root Remoulade is a crisp and refreshing side to serve with sandwiches, meats, fish, and more! Consider it a fancy cousin of Coleslaw - it has a unique taste unlike anything you've ever tried! 

  • Author: Nicole Gaffney (ColeyCooks.com)
  • Prep Time: 45 minutes
  • Cook Time: 0 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: side dish
  • Method: No Cook
  • Cuisine: american

Ingredients

Scale
  • 1 cup mayonnaise
  • 2-3 tablespoons Dijon mustard, to taste
  • 1 tablespoon fresh lemon juice, or more to taste
  • 1 teaspoon white wine vinegar, or more to taste
  • ¼ cup heavy cream
  • 1 ¾ teaspoons salt, or more to taste
  • freshly cracked black pepper to taste
  • 1 tablespoon finely minced fresh parsley
  • 1 tablespoon finely minced fresh chives
  • 1 2-lb celery root (celeriac), peeled and julienned or grated

Instructions

  1. Whisk together the mayonnaise, Dijon mustard, lemon juice, vinegar, heavy cream, salt and pepper.
  2. Gently fold in the julienned or grated celery root, parsley and chives. Taste, and adjust seasoning as needed, adding more salt, pepper, lemon or mustard to suit your taste.
  3. Cover and refrigerate for 30 minutes to let the flavors meld before serving. Salad will keep refrigerated for up to two days. If making ahead, leave out the herbs and stir them in right before serving.

Nutrition

  • Serving Size:
  • Calories: 298
  • Sugar: 2.5 g
  • Sodium: 1163.9 mg
  • Fat: 29.5 g
  • Carbohydrates: 5.3 g
  • Protein: 1.6 g
  • Cholesterol: 21.1 mg

Keywords: celery root, celery root remoulade, celery slaw

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CELERY ROOT REMOULADE | Crisp and refreshing side to serve with sandwiches, meats, fish, and more! It's like a fancy cousin of Coleslaw. #glutenfree #vegetarian | ColeyCooks.com

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  1. lizzy

    May 06, 2016 at 4:15 pm

    I only recently started eating celery root (I didn't even know you could), and I absolutely love it! I can't wait to make this salad on Sunday!!!!!!

    Reply
  2. Mrs. G

    May 06, 2016 at 4:54 pm

    Looks so refreshing!

    Reply

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I'm Nicole Gaffney, but my friends all call me Coley. You should, too! I'm a chef and recipe developer specializing in coastal Italian cooking. Welcome to Coley Cooks! About Nicole Gaffney

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