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

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Prep Time 10

Total Time 10

Course Salads, Side Dishes

Servings

Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Grain-free, Low-histamine, Low-sugar, Nut-free, Vegan, Vegetarian

Ingredients

3 tbsp Tahini (sesame paste, the Belazu brand is ideal)
2 tbsp Vinegar (apple cider)
3 tbsp Olive Oil
1 tsp Mustard (Dijon)
1 tsp Maple Syrup
2 tbsp Water
1 tsp Tarragon (fresh leaves)
0.5 Celeriac (medium sized)
10 Radishes (small)

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

A handful of chopped parsley or dill lifts the dish adding extra freshness and taste.

For a nuttier crunch, finish with toasted walnuts, toasted chopped hazelnuts or sunflower seeds (if nut-free) just before serving.

Sesame-free – switch the tahini to yoghurt.

Make this recipe ahead of the time when you are going to serve it. The flavours will only improve after an hour in the fridge – just give the remoulade a quick toss before serving. It stores in the fridge for up to 3 days.

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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