Celery Root Remoulade (Edit recipe)

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!

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	239
Fat:	25 g
Carbohydrates:	4 g
Protein:	3 g
Cholesterol:	34 g
Sodium:	509 mg
Fiber:	0 g
Sugars:	1 g
Calculated per serving.

by Priscilla Lawrence

View original recipe

Serves: 4

Ingredients

1 whole Celeriac (Celery Root)
0.5 cup Avocado Oil Mayonnaise
0.5 cup Plain Greek Yogurt
1 Tbsp Dijon Mustard
2 Tbsp Lemon Juice
0.5 tsp Salt, more or less to taste
0.25 tsp Black Pepper, more or less to taste
2 Tbsp Parsley, finely chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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 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!