Remo-what? I hear you cry… Well, a remoulade is a Danish chop salad or slaw, but takes its flavour notes from earthy, peppery tasting vegetables – usually celeriac. It is also usually creamy and speckled with wholegrain mustard, but in these times of making use of what you’ve got lying around and not travelling to shops unless necessary, this remoulade is much lighter using lemon juice and olive oil instead. It really lightens up the whole dish, and with warmer weather on the way, would be a perfect partner with BBQ meats, especially pork!
So, I guess strictly speaking this isn’t a remoulade, but it’s close enough!
I have used celeriac but also Kohlrabi – a bulbous vegetable that has a crisp, crunchy flavour somewhere between a Granny Smith apple and Mooli (that long white radish used in Asian dishes). It’s used a lot in Northern Continental Europe, as well as in Germany too. I added in apple too, as celeriac, kohlrabi and apple are great together!
There is a lot of chopping that goes into making this salad, admittedly, so you can decide what is the best way to get it done for you. At the moment, I have a little more time on my hands, so I like to do this all manually and just zone out for 20 minutes peeling and chopping. Or you could use a box grater, or the grater or julienne attachment on your food processor. Whatever works for you, it really doesn’t matter!
This makes quite a large bowl of salad, so will go with a couple of meals, depending on the number of people you are feeding! It will keep well enough for two days in the fridge in an airtight container, but no more than that.
Top Tip: If you wanted to make this creamy, then substitute the lemon and olive oil for either Creme Fraiche, natural yogurt or sour creme, add in a generous dollop of whole grain mustard and sprinkle all over with some chopped toasted hazelnuts.
- 1/2 a celeriac bulb, peeled, sliced thinly and then julienned
- 1 Kohlrabi peeled, sliced thinly and julienned
- 1 large apple, peeled, cored, sliced thinly and (you guessed it), julienned
- 1/2 red chili, remove seeds and chop into tiny pieces
- 1/2 tbsp of caraway seeds
- 1 lemon, zest and juice of
- Handful of fresh coriander, roughly chopped small
- Extra Virgin Olive Oil
- Sea salt and pepper
- Place all the ingredients in a bowl and mix to coat thoroughly.