5-Minute Celeriac Remoulade - Classic French Slaw

If you have never cooked with celeriac before, let me introduce you to your new favourite winter vegetable. This knobbly, odd-looking root is INCREDIBLE raw , crisp, fresh, and nothing like you would expect. Celeriac remoulade is a French bistro CLASSIC, and once you have made it, you will wonder where it has been your whole life. Julienned celeriac tossed in a punchy mustardy mayo dressing with dill, lemon, and a generous crack of black pepper, it comes together in five minutes flat and goes with absolutely everything. It is the kind of side dish that makes people ask what it is, take another spoonful, and ask for the recipe. 

Watch me make this on YouTube!

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 secret to great celeriac remoulade is the cut. You want fine, even julienne strips, thin enough to be tender but with enough bite to hold up to the dressing. A julienne peeler makes this incredibly fast, but a sharp knife and a steady hand works just as well. The dressing is simple: good mayo, wholegrain mustard, fresh lemon, and dried dill. Season it generously. Celeriac can handle bold flavours and this is not the place to be shy with the salt.

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. It is so much more interesting than a plain green salad and takes about the same amount of effort.
• Pairs with everything: Perfectly 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 café. Made at home in five minutes, it is one of the best value recipes you will ever learn.

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 1/2 lemon
• Salt and freshly ground black pepper, to taste

Instructions

1. Prep the celeriac: Peel the celeriac with a sharp knife, removing all the gnarly outer skin. Cut it 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 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 in the dressing. 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.

Chef's Tips

Work quickly once peeled: Celeriac oxidises and can discolour 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, it is elegant and bistro-beautiful. A julienne peeler is the easiest tool for this, well worth having in your kitchen.

Season boldly: Celeriac is a robust vegetable and the dressing needs to match. Don't underseasom. 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 vegan mayo or even a thick coconut yoghurt for a slightly 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.
• Can I use a food processor? Yes, use the grating disc rather than the julienne disc for a slightly finer, softer result. It will have a different texture but still taste 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 will soften 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 overdressing: Do not be tempted to add more mayo than the recipe calls for. Too much and it becomes heavy and claggy rather than fresh and light. Add the dressing gradually if you are unsure 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 much 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 pairs beautifully with creamy, mustardy dressings.

Can I 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 better substitute than celery.

My remoulade looks a bit grey, what went wrong? 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 in lemon juice straight away.

Can I make this ahead for a dinner party? 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 less thing off your plate on the night. Just give it a taste and re-season before serving.

Can I double this recipe? Absolutely. Just double all the ingredients. It scales up really easily and keeps well in the fridge for a couple of days, so it is a great one to make in a larger batch.

What if I don't have a julienne peeler or mandoline? No problem at all. 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.

You Might Also Like

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Parsnip Rosti with Dill Yoghurt and Chilli Crunch - Another brilliant way to use a knobbly winter root vegetable, crispy, creamy, and a banger of a weekend brunch!

Smashed Sesame Cucumber Salad - If you love a quick, punchy, crunchy side dish, this one's 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

A classic French celeriac remoulade, crisp julienned celeriac in a mustardy mayo dressing with lemon and dill. Ready in 5 minutes and the perfect side for fish, cold meats, or anything that needs a bit of bistro magic.