Celery root remoulade is a classic French side salad that’s bright, crunchy, and full of flavor. Finely shredded celery root—also called celeriac—is tossed in a tangy remoulade dressing and finished with fresh parsley. My version lightens the traditional mayonnaise base by using half Greek yogurt for added protein and fewer calories, without sacrificing the creamy texture and sharp mustard-forward flavor. This salad works well as an appetizer, a side with red meat or pork, or simply as a fresh, interesting salad to serve at a gathering.
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Why You’ll Love This Recipe
- Discover celeriac. If you haven’t tried raw celery root before, this recipe is a gentle introduction. The texture is pleasantly crunchy and the flavor is distinct from stalk celery—earthy, slightly nutty, and refreshing. It’s a unique ingredient that shines when shredded thin and dressed simply.
- A lighter remoulade. Traditional French remoulade is mayonnaise-based with Dijon mustard. This version uses equal parts mayonnaise and non-fat Greek yogurt for a lighter result that still feels indulgent. Lemon juice, Dijon, salt, and pepper round out the dressing.
- Versatile and elegant. In France this is often served as a first course, but it also makes an excellent side salad for grilled or roasted meats. It’s an elegant, easy dish to introduce guests to something new.
How To Make Celery Root Remoulade
- Make the remoulade: Whisk together mayonnaise, Greek yogurt, Dijon mustard, fresh lemon juice, salt, and black pepper until smooth.
- Peel the celery root: Use a sharp knife to remove the rough outer layer and the small root protrusions until you reach the pale interior. The process is similar to removing a pineapple skin—trim carefully.
- Shred into julienne: For uniform thin sticks, use a mandoline with a julienne setting. If you prefer, you can carefully cut julienne by hand. Take extra care when using a mandoline.
- Toss and chill: Combine the shredded celery root with the remoulade, fold in finely chopped fresh parsley, and refrigerate, covered, for 30–60 minutes to allow flavors to meld. Taste and adjust seasoning before serving.
Whisk together the remoulade ingredients until fully combined.
Peel the celery root carefully with a sharp knife, removing all the rough exterior.
Shred the celery root into thin julienne sticks using a mandoline or a food processor attachment, then toss with the dressing.
Tips and Frequently Asked Questions
- Prevent browning: If you shred the celery root ahead of time, toss it with a little lemon juice to keep it bright and prevent discoloration.
- Use fresh parsley: Fresh herb notes make a big difference in a cold salad—skip dried parsley for best flavor.
- Kitchen tools: A mandoline or a food processor with a julienne attachment gives the best texture. If you use a mandoline, take care and use a guard to protect your fingers.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Give it a gentle stir before serving.
Recipe (Serves 4)
Celery Root Remoulade
Ingredients
- 1 large celery root (celeriac), peeled and shredded
- 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, or to taste
- ¼ teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Peel the celery root with a sharp knife, removing the rough outer layer and any root nubs.
- In a large bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper until smooth.
- Cut the peeled celery root into chunks and shred into thin julienne sticks using a mandoline or food processor attachment. Exercise caution when using sharp equipment.
- Add the shredded celery root to the dressing, fold in the chopped parsley, and mix until well coated. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Adjust seasoning and serve chilled.
Notes
- Please be very careful using a mandoline—use a guard and protective equipment if available.
*Nutrition values are approximate and vary by ingredient brands and portion sizes.
About Priscilla Lawrence
Priscilla Lawrence develops approachable, nutrient-rich recipes that balance flavor and health. Born in France and now based in California, she brings classic French techniques and fresh ingredients to everyday cooking.