I adore this recipe for Vegan Celeriac Remoulade & I know that once you try it, you will too! It's tangy, creamy and so delicious! At this time of year I crave something zippy. There are fresh greens just coming, but the weather is still cold and it STILL isn't asparagus season.
Which is why, once you make this vegan version of the French Bistro classic, you'll wonder why you were ever eating any other kind of salad!
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💚Why we love it!
Celeriac Remoulade is also super versatile. You can serve it as a canape in little lettuce or chicory leaves, you can serve it as a starter in the classic French way, or use it as a condiment on a burger or with some vegan bangers.
One of the reasons I love it so much is that you can make it ahead & have it sitting in the fridge, ready to serve up on a sandwich, or to liven up your lunch or dinner. One celeriac seems to last us (a household of two) around 3-4 days. Make more if you have hoards of hungry mouths!
What is Celeriac?
But what is a celeriac and how do you eat it?? Well, as the name suggests, Celeriac is a relative of celery, it's a root vegetable, so brilliant for using up over the winter and early spring months. Sometime's it's also called celery root. Obviously you can still eat it throughout the year, but it is really very useful to have as part of your repertoire of winter root veggies. It loves a long slow cook, braised, or cut thinly and baked, but it is equally delicious raw, grated into salad such as with this recipe.
Celeriac has a mild nutty flavour, that is slightly tangy, when it is raw, which lends itself to making a type of 'slaw from as in this salad. Once cooked however it tastes rich and buttery. I love it both raw and cooked!
You can see how it looks below. The leaves are also edible, and taste of very intense celery. You can add them to soup or stocks, or stir fry them (for fans of celery only!)
👩🍳Handy How To Instructions
The easiest way to prepare celeriac for this remoulade is to cut off all the knobbly roots (it does look like a weird creature from out of space has ended up in you fridge!) then peel & chop. For this salad then finely chop into julienne pieces. Alternatively do as I do & use the julienne function on your food processor or use a mandolin.
Dressing ingredients for the celeriac remoulade. Clockwise from top left: Parsley, Dijon Mustard, Lemon, Vegan Mayonaiise, OIive Oil. Celeriac grated using the julienne function on food processor. Add all the dressing ingredients. 
Add finely chopped parsely Mix well to combine. Taste for seasoning and add more if needed.
❓FAQ
I like to make my own mayo, (using this simple recipe!) but there are some fab vegan ones available in the supermarkets now. My fave is Follow your Heart (affiliate link)
I like to use the julienne function on my food processor to be speedy. (This is a similar model to mine, #affiliate link) However you could just cut the celeriac up super fine, julienne style, or use a mandolin.
This salad can last 4-5 days easily in the fridge. It tastes better after a little rest, so make it ahead of time and serve the next day!
🥗What to serve and similar recipes
I like to serve this vegan celeriac remoulade with burgers or alongside a stew. It's really versatile!
Amazing Beetroot & Lentil Burgers
Vegan Mushroom & Smoked Tofu Bourguignon
Zingy Carrot, Orange & Turmeric Salad
Make a batch. Eat with everything. Let us know if this Vegan Celeriac Remoulade is now your favourite salad too! Don't forget to pop us a star rating and share with your friends!
📖 Recipe
Vegan Celeriac Remoulade
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 1 celeriac (chopped into as fine match-sticks as possible. (Or grated with a mandolin or in a food processor))
- Juice of one lemon
- 5-6 tablespoon vegan Mayonnaise
- 3 tablespoon dijon mustard
- 2 tablespoon olive oil
- 3-4 tablespoon parsley (finely chopped)
- Salt to taste
Instructions
- Mix the all the ingredients except for the celeriac together to combine.
- Mix in the celeriac. Mix well to coat all the strands of the vegetable. This will soften it somewhat.
- Taste and add extra salt, lemon or mustard as desired.
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