Celery Root Salad (Remoulade)

By
Molly Watson
Molly Watson
An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients.
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Updated on 02/8/22
Celery root salad

Molly Watson

Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 4 servings
Nutrition Facts (per serving)
104 Calories
8g Fat
7g Carbs
1g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 104
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 6%
Cholesterol 4mg 1%
Sodium 323mg 14%
Total Carbohydrate 7g 3%
Dietary Fiber 2g 6%
Total Sugars 0g
Protein 1g
Vitamin C 4mg 22%
Calcium 34mg 3%
Iron 1mg 3%
Potassium 209mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Celery root, also referred to as celeriac, is a root vegetable that is a variety of celery (hence the name). It is made up of a large, round bulb with celery-looking stalks and leaves growing from the top. The root is used in a variety of dishes, such as this French-style salad called remoulade. The celeriac is peeled and shredded, and then combined with mayonnaise, grainy mustard, and lemon juice, making for a side dish with just the right amount of creaminess and tang.

You can make this salad with raw celery root for a modern crunchy take, or put the celery root in a pot of water, bring it to a boil, drain, rinse in cold water, and squeeze it as dry as possible a handful at a time for a softer, more classic version of this French favorite. Either way, you will be able to enjoy the somewhat woodsy taste of this unique vegetable.

There are a few methods for grating the celery root, but the most important part is that it's cut into matchsticks to retain the crunch of the vegetable. You can use a hand grater, food processor using the grater with the largest holes, or cut the celeriac by hand.

This classic French salad is delicious on its own, served on lettuce leaves, as part of a composed salad, or as a sort of relish accompaniment with roast meats. No matter how it's served, it makes a mild, versatile fall and winter salad.



Ingredients

  • 1 celery root (celeriac)

  • 3 tablespoons mayonnaise

  • 1 tablespoon mustard, coarse-grain or country style

  • 2 teaspoons lemon juice

  • Fine sea salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

  2. Scrub and peel the celery root. Shred it on a large-hole grater or with a food processor. Set aside.

  3. In a medium bowl, combine the mayonnaise, mustard, and lemon juice. Add salt and pepper to taste.

  4. Stir in the grated celery root to coat thoroughly.

  5. Serve immediately or chill in the refrigerator before serving.

  6. Enjoy.

How to Store

Store this celery root salad in the refrigerator for up to two days.

What does celery root taste like?

As it is a relative of celery, celery root has some flavor similarities with the long, green, watery stalk. However, this root vegetable offers much more when it comes to its flavor profile. Celeriac has an earthy, nutty taste combined with the freshness of celery; some find it similar to jicama.

Recipe Variation

Add some julienned apples along with the grated celery root; the sweetness and tartness of the apples will pair nicely with the celeriac. You can finish it off with toasted walnuts and fresh parsley.

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