5-Minute Celeriac Remoulade - Classic French Slaw

Celeriac remoulade is the five-minute French bistro side that chefs make constantly and home cooks almost never attempt. It is crisp julienned celeriac tossed in a mustardy mayo dressing with lemon and dill, with no cooking, no oven and no fuss at all. Raw celeriac is fresh, crisp and nutty, which is nothing like you would expect from something that knobbly and rough-skinned. Let's get into it!

Why This Celeriac Remoulade Works

This is the classic French celeri remoulade, made in five minutes flat and serving four as a side dish. There is no cooking involved at all.

The whole thing hangs on the cut. Fine, even julienne strips are thin enough to go tender in the dressing but still keep their bite, which is what separates a proper remoulade from a soggy coleslaw.

My version leans harder on the seasoning than most. Wholegrain mustard for texture, both the juice and the zest of the lemon, and a genuinely generous hand with the salt.

I cannot tell you how many times I have made this dish across my cooking career. It is absolutely everywhere in professional kitchens, and after twenty years of making it on the pass I still think it is the single best thing you can do with a celeriac.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Serves: 4 as a side dish
• Difficulty: Easy
• Special Equipment: Julienne peeler or sharp knife, or a food processor with a grating attachment

The first time I ever came across a celeriac I thought it looked completely bizarre, a knobbly, rough-skinned root that looked like something dug up from another century. Then I tasted it raw and that was that. The secret to a great remoulade is getting the cut right: fine, even julienne strips, thin enough to be tender but with enough bite to stand up to the dressing. A julienne peeler makes this incredibly fast, though a sharp knife and a steady hand works just as well. The dressing is simple, just good mayo, wholegrain mustard, fresh lemon and dill, and it wants seasoning generously, because celeriac can handle bold flavours and this is not the place to be shy with the salt.

Ingredients

• 1 medium celeriac (around 500g), peeled and julienned
• 3 tbsp good quality mayonnaise
• 1 tbsp wholegrain mustard
• 1 tsp dried dill (or a small handful of fresh dill, finely chopped)
• Juice and zest of half a lemon
• Salt and freshly ground black pepper, to taste

How to Make Celeriac Remoulade

1. Prep the celeriac: Peel the celeriac with a sharp knife, removing all the gnarly outer skin. Cut into fine julienne strips using a julienne peeler, a mandoline with a julienne attachment, or by hand: slice it thinly, then stack the slices and cut into thin matchsticks. Add to a large mixing bowl.
2. Make the dressing: Add the mayonnaise, wholegrain mustard, dried dill, and the lemon juice and zest directly to the bowl with the celeriac.
3. Season and toss: Season generously with salt and freshly ground black pepper. Toss everything together until the celeriac is evenly coated. Taste and adjust: more lemon for brightness, more mustard for punch, more salt to bring it all together.
4. Serve: Serve straight away alongside seared fish, cold meats, or anything that needs a fresh, crunchy, mustardy side.

Why You'll Love This Recipe

• Ready in 5 minutes: No cooking, no fuss, no oven. Just a bit of prep and a quick toss and you are done.
• A brilliant alternative to boring salad: This has crunch, tang, creaminess and freshness all at once. So much more interesting than a plain green salad and it takes about the same amount of effort.
• Pairs with everything: Seared fish, cold roast chicken, a charcuterie board, or just on its own with some good bread. Celeriac remoulade is endlessly versatile.
• Low carb and packed with fibre: Celeriac is a brilliant potato alternative, lower in carbohydrates but with a satisfying, hearty texture that fills you up.
• A genuine French bistro classic: This is the kind of dish you would pay good money for in a Parisian bistro. Made at home in five minutes, it is one of the best value recipes you will ever learn.

Chef's Tips for Celeriac Remoulade

Work quickly once peeled: Celeriac oxidises and discolours fast once cut. If you are not dressing it immediately, toss the julienned strips in a little lemon juice to keep them bright and white.

Get the cut right: Fine, even strips make all the difference. Too thick and it feels like coleslaw gone wrong. Thin and uniform and it is elegant and bistro-beautiful. A julienne peeler is the easiest tool for the job and well worth having in your kitchen.

Season boldly: Celeriac is a robust vegetable and the dressing needs to match it. Every time I have seen this dish sent back or left on the plate in a restaurant it has been underseasoned rather than overdressed. Taste as you go and trust your palate.

Make it ahead: The remoulade actually improves after 30 minutes in the fridge as the celeriac softens slightly and absorbs the dressing. Up to a couple of hours ahead is ideal.

Fresh dill is worth it if you have it: Dried dill works perfectly well in winter, but if you happen to have fresh dill, use it. It lifts the whole dish.

Substitutions & Variations

• No wholegrain mustard? Dijon mustard works beautifully and gives a smoother, sharper result. Use the same amount.
• Want it dairy free or lighter? Swap the mayo for a good shop-bought vegan mayo, a spoonful of homemade sundried tomato vegan mayonnaise, or even a thick coconut yoghurt for a tangier result.
• No dill? Fresh tarragon is the classic French alternative and absolutely delicious here. Flat-leaf parsley works too if that is what you have.
• Want to add more to it? A handful of capers, some finely sliced apple for sweetness, or a few cornichons chopped through all work really well.
• Using a food processor? Use the grating disc rather than the julienne disc for a slightly finer, softer result. Different texture, still wonderful.

Storage

Best eaten fresh: Celeriac remoulade is at its absolute best on the day it is made, when the strips still have a little crunch and the dressing is fresh and bright.

Fridge: Store in an airtight container in the fridge for up to 2 days. The celeriac softens a little as it sits, which some people actually prefer. Give it a good stir before serving and taste for seasoning.

Freezer: Not recommended. The mayonnaise dressing separates on freezing and the celeriac loses its texture completely. This one is best made fresh.

Avoid: Do not overdress it. Adding more mayo than the recipe calls for makes it heavy and claggy rather than fresh and light. If you are unsure, add the dressing gradually and taste as you go.

Frequently Asked Questions

What does celeriac taste like? Celeriac has a mild, nutty flavour with a hint of celery, but it is far more subtle than celery itself. Raw, it is crisp and fresh. It does not taste like a salad vegetable, it is more substantial than that, and it pairs beautifully with creamy, mustardy dressings.

Can you use celery instead of celeriac? You can, but it is quite a different dish. Celery is much more pungent and watery. If you cannot find celeriac, finely julienned kohlrabi or even a crisp, tart apple makes a far better substitute than celery.

Why has my celeriac remoulade gone grey? Celeriac oxidises quickly once cut. If yours has discoloured it has been sitting too long without dressing or lemon juice. It will still taste great. Next time, dress it immediately after cutting or toss it in lemon juice straight away.

Can you make celeriac remoulade ahead of time? Yes, and it is actually a good idea. Make it up to 2 hours ahead, cover and refrigerate. The flavours develop and it takes one job off your list on the night. Just taste and re-season before it goes on the table.

Can you double a celeriac remoulade recipe? Absolutely. Double everything as written. It scales up easily and keeps for a couple of days in the fridge, so it is a great one to make in a bigger batch for a crowd.

How do you julienne celeriac without a mandoline? Slice the celeriac as thinly as you can by hand, then stack the slices and cut them into thin matchsticks with a sharp knife. It takes a little longer but works perfectly. The key is keeping the strips even so they all absorb the dressing at the same rate.

What do you serve with celeriac remoulade? Seared or roasted white fish is the classic partner, and cold roast chicken or ham is just as good. It is brilliant on a charcuterie board, excellent piled onto good sourdough, and it sits perfectly on a bistro spread next to something like classic French egg mayonnaise.

How long does celeriac remoulade keep in the fridge? Up to 2 days in an airtight container. It is at its crunchiest on day one and softens gradually after that, but the flavour deepens, so day two is still very good. Give it a stir and check the seasoning before serving.

You Might Also Like

Steak Frites with Peppercorn Sauce: The classic bistro pairing. Serve the remoulade on the side instead of a salad and you have a proper French restaurant dinner at home.

Parsnip Rosti with Dill Yoghurt and Chilli Crunch: Another brilliant way to use a knobbly winter root vegetable. Crispy, creamy and a great weekend brunch.

Smashed Sesame Cucumber Salad: If you love a quick, punchy, crunchy side dish, this one is for you. Ready in minutes and absolutely addictive.

Celeriac remoulade is one of those recipes that proves the simplest things are often the best. Five minutes, a handful of ingredients, and a technique borrowed straight from the French bistro kitchen. The result is a side dish that is creamy, crunchy, tangy and completely delicious. Once you know how to make it, you will find yourself reaching for celeriac every time you need something a little different on the table.

Enjoy!

Del x

Crisp julienned celeriac in a mustardy lemon mayo, the French bistro side dish you can make in five minutes flat.