Celeriac & Radish Remoulade
Remoulade is a classic French salad made from celeriac, which is a much more sophisticated and tastier version of our British coleslaw! Here is a light and crisp twist on the classic French remoulade, which is naturally dairy-free and packed with calcium.
The gentle earthiness of celeriac pairs beautifully with the peppery crunch of the radish and it is all bound together with a silky tahini-based dressing that whisks up in a flash.
It’s fresh and full of texture, and it is a simple salad that feels special, whether served alongside grilled fish, roast chicken or piled onto a slice of sourdough.
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Celeriac & Radish Remoulade
Ingredients
Instructions
- In a large mixing bowl, combine the tahini, apple cider vinegar, olive oil, Dijon mustard, maple syrup and water. Whisk to create an emulsified dressing. Add a little extra water to loosen if needed.
- Peel the hard skin off the celeriac and working quicky, coarsely grate it. This can be done with a hand grater (wear gloves) or using the coarse grater blade on your food processor.
- Immediately stir the celeriac into the dressing before it goes brown.
- Finely slice the radishes, finely chop the tarragon and add to the bowl of celeriac.
- Mix well and serve!
Notes
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
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