Celery root remoulade is a classic French side salad or appetizer with a crisp, savory texture and bright, tangy flavor. Thinly shredded celery root (also called celeriac) is tossed in a creamy remoulade dressing and finished with fresh parsley. In this version the sauce is lightened with Greek yogurt alongside mayonnaise for extra protein and fewer calories, while preserving the traditional taste. It’s simple to prepare and makes a wonderful starter or side dish that pairs especially well with roasted or grilled meats.
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Why You’ll Love This Recipe
- Try raw celery root if you haven’t yet. Celeriac has a distinct, pleasantly crunchy flavor that is different from celery stalks. Its nutty, mildly sweet profile shines when finely shredded and dressed—a taste that often evokes classic French bistros.
- The traditional remoulade is mayonnaise and Dijon-based; this recipe uses half mayonnaise and half Greek yogurt to keep the creamy texture while adding protein and reducing fat. Lemon juice, Dijon, salt and pepper balance the dressing.
- Typically served as a starter in France, it also makes a refreshing side salad. It’s a great dish to introduce guests to something new and flavorful.
How To Make Celery Root Remoulade
- Make the remoulade first. Whisk together mayonnaise, Greek yogurt, Dijon mustard, fresh lemon juice, salt and pepper in a bowl until smooth and well combined.
- Peel the celery root carefully with a sharp knife. Remove the rough outer skin and any small root knobs until you reach the pale interior—similar to peeling a pineapple but easier. Work on a stable cutting board and trim the base so the root sits flat.
- Shred the celery root into thin julienne strips. A mandoline with a julienne setting is the quickest way to get uniform sticks. If you prefer, slice and julienne by hand, taking care with the blade. If the celery is shredded ahead of time, toss with a little lemon juice to prevent browning.
- Toss and chill. Combine the shredded celery root with the remoulade, add chopped fresh parsley, and mix until evenly coated. Cover and refrigerate for 30 minutes to an hour to allow the flavors to meld—this resting time improves the taste and texture.
Mix together all ingredients for the remoulade sauce until smooth.
Peel the celery root, removing the tough skin with a sharp knife.
Shred the celery root into julienne sticks with a mandoline or food processor attachment, then toss with the remoulade.
More Delicious Recipes To Try
- Hachis Parmentier (French Cottage Pie)
- Quinoa Arugula Salad With Goat Cheese
- Soupe Au Pistou
- Filet Mignon Bruschetta
- Hearts Of Palm Salad With Shallot Vinaigrette
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 pale and fresh.
- Use fresh parsley: Fresh chopped parsley adds brightness; dried herbs won’t deliver the same flavor in a cold salad.
- Alternative shredding tools: If you don’t have a mandoline, a food processor with a julienne or shredding attachment works well. A box grater may be too fine for this recipe.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- If you try and enjoy this recipe, please consider leaving a rating and review.
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Celery Root Remoulade
Priscilla Lawrence
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Equipment
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sharp knife
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cutting board
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mandoline (or food processor shredding attachment)
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large bowl
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whisk and spatula
Ingredients
- 1 large celery root (celeriac)
- 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
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley, finely chopped
Instructions
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Place the celery root on a cutting board and carefully peel away the skin with a sharp knife.
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In a large bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt and black pepper until smooth.
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Cut the peeled celery root into manageable chunks and, using a mandoline set to julienne or a food processor attachment, shred into thin sticks.
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Add the shredded celery root to the dressing, stir in chopped parsley, and mix until everything is evenly coated. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Adjust seasoning to taste and serve chilled.
Notes
- Safety note: Be very careful when using a mandoline—use a guard and keep fingers clear.
*Nutrition values are approximate and depend on exact ingredients and portion sizes used.
Nutrition
About Priscilla Lawrence
Hi, I’m Priscilla Lawrence. I develop approachable, flavorful recipes that emphasize balance and nutrient-rich ingredients. Born and raised in France and now based in California, I’m a mom of two and a former certified nutritionist who enjoys sharing simple, elevated dishes.