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This easy kohlrabi remoulade recipe makes use of a less common but easy-to-love vegetable.
Celery root remoulade is one of those hardworking salads you learn to make in culinary school. It’s versatile and tasty and a little old-fashioned, so it somehow fits the curriculum perfectly. This version of remoulade uses kohlrabi, a relative of broccoli and cabbage whose bulbous stem has a mild, friendly flavor and a nice crunch.
We first came across kohlrabi in our CSA many years ago, and it's more widely available now. If you can't find it, you could use broccoli stems or just make the classic version of remoulade with celery root.
- 2 medium kohlrabi stems (reserve leaves for another use)
- 1 small garlic clove
- ¼ teaspoon fine sea salt
- ¼ cup homemade or store-bought mayonnaise
- ½ teaspoon Dijon mustard
- ½ teaspoon whole grain mustard
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon white wine vinegar
- 1 teaspoon chopped fresh tarragon
- Freshly ground black pepper
- Wash kohlrabi well, trim ends, and peel thickly with a paring knife. Using the julienne blade of a mandoline or the large holes on a box grater, cut or shred the kohlrabi.
- Crush the garlic with the side of a chef's knife, remove the skin, and sprinkle with the salt. Smash the garlic and salt to a paste with the knife.
- In a medium bowl, combine the mayonnaise, mustards, lemon juice, vinegar, garlic paste, tarragon and pepper. Whisk with a fork to combine. Add the julienned kohlrabi to the bowl and toss. Serve cold or at room temperature as an accompaniment to grilled fish, shellfish or meat.
Amount Per Serving: Calories: 116Total Fat: 10.5gCarbohydrates: 4.8gFiber: 4.5gProtein: 1.4g