Kohlrabi Remoulade Recipe
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. It's a perfect fit.
Servings: 4
Calories: 116kcal
Ingredients
- 1 ½ pounds (680 grams) kohlrabi stems (reserve leaves for another use)
- ¼ cup (60 grams) mayonnaise
- ½ teaspoon Dijon mustard
- ½ teaspoon whole grain mustard
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon white wine vinegar
- 1 medium garlic clove minced
- 1 teaspoon minced fresh tarragon
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Wash kohlrabi well, trim ends, and peel thickly with a paring knife.
- Using the julienne blade of a mandoline slicer or the large holes on a box grater, cut or shred the kohlrabi.
- Into a large bowl, place the mayonnaise, mustards, lemon juice, vinegar, garlic, tarragon, salt, and pepper. Stir to combine.
- Add the julienned kohlrabi to the bowl and toss gently to coat well with the dressing.
- Serve cold or at room temperature as an accompaniment to grilled fish, shellfish, chicken, meat, and more.
Notes
- Kohlrabi varies tremendously in size, so it's hard to suggest how many pieces to use. Weigh it after removing the leaves but before trimming and peeling to make 1 ½ pounds.
- A mandoline slicer makes quick work of julienning the kohlrabi, but you can use the biggest holes of a box grater or even cut it into very thin matchsticks with a chef's knife.
- I like to make this dish shortly before serving, but you can make it up to about 24 hours in advance and keep in the fridge.
- Leftovers will keep well in an airtight container in the fridge for three to four days.
Nutrition
Calories: 116kcal | Carbohydrates: 4.8g | Protein: 1.4g | Fat: 10.5g | Fiber: 4.5g