This crisp celery root remoulade combines finely shredded celeriac and carrots with a bright Dijon and lemon dressing made without eggs or mayonnaise. I make the dressing with a blender so it becomes lightly creamy rather than oily, and the important cue is a glossy sauce that clings to the vegetables. The mistake to avoid is adding all the oil before checking the quantity of shredded celery, since a smaller root can easily become overdressed.

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What Makes This Celery Root Remoulade Different

Celery root remoulade, also called celeriac remoulade, is a cold French salad made with raw, finely cut celery root and a mustard-based dressing. It is crisp, pleasantly earthy and sharp enough to serve beside grilled meat, fish or sandwiches.

The traditional version is often bound with mayonnaise. My version from the original YouTube video uses lemon juice, Dijon mustard and vegetable oil blended into a lighter emulsion. It contains no raw egg and tastes brighter than a conventional mayonnaise-based remoulade.

I also add carrots for colour and a little natural sweetness. This makes the salad somewhat similar to a slaw, but the flavour remains distinctly French because celery root and Dijon mustard are still at the centre of the dish. For a more familiar cabbage-based option, try my creamy cabbage and carrot salad.

I have made a few practical adjustments since filming the video. The amount of celery root is now specified, the lemon juice is measured, and part of the oil is held back until the salad is mixed. These details make the result more consistent when celery roots vary in size.

Ingredients You Need

Celery root

Use one medium celery root weighing approximately 2 pounds before peeling. After removing the rough exterior, you should have about 1¾ pounds of usable vegetable. Celery root may look intimidating, but its firm white flesh has a clean celery flavour and a crisp texture when cut into julienne.

Choose a root that feels heavy and solid. Avoid one with large soft areas or a hollow feeling. The peel is thick and irregular, so a knife works better than a vegetable peeler.

Carrots and parsley

Two medium carrots add colour without overpowering the celery root. The carrots can remain unpeeled if they are thoroughly scrubbed. Fresh parsley brings a clean herbal note and breaks up the pale colour of the finished salad.

This combination is different from my classic grated carrot salad, where carrots are the main ingredient rather than a colourful addition.

Lemon and Dijon dressing

Fresh lemon juice provides acidity and helps slow the browning of the cut celery root. Dijon mustard seasons the salad and helps the oil and lemon juice form an emulsion.

A neutral vegetable or canola oil is best here. Strong extra virgin olive oil can become bitter when blended and may cover the delicate flavour of the celery root. If you want to understand the basic balance of oil, acid and mustard, my classic homemade vinaigrette is a useful reference.

You will need:

1 medium celery root, about 2 pounds before peeling

2 medium carrots

¼ cup finely chopped fresh parsley

3 tablespoons fresh lemon juice

2 tablespoons Dijon mustard

¾ cup plus 1 tablespoon neutral vegetable oil, divided

½ teaspoon fine salt, plus more if needed

½ teaspoon ground black pepper

Curly parsley for garnish, optional

Step-by-Step Instructions

1. Peel the celery root

Cut a thin slice from the top and bottom of the celery root so it stands securely on the cutting board. Hold it upright and use a sharp chef’s knife to slice downward, following its rounded shape.

Remove the peel generously. The brown creases can extend below the surface, and leaving them behind gives the salad tough, fibrous pieces. The exposed flesh should be uniformly white or ivory with no visible brown channels.

Cut the peeled root in half. A flat half is safer to handle on the mandoline than a whole round vegetable.

2. Cut the vegetables into julienne

Set the mandoline to its julienne setting. Cut the celery root into thin, even matchsticks directly over a bowl or plate. Turn the piece as needed and always use the hand guard once it becomes too small to hold safely.

What I look for here is a cut thin enough to bend slightly while still retaining a crisp bite. Thick sticks remain hard and do not absorb the dressing properly. If you do not have a mandoline, cut thin slices with a knife, stack them and then cut them into fine matchsticks.

Julienne the carrots using the same setting. Add them to the celery root, then finely chop the parsley and add it to the bowl.

3. Blend the dressing

Pour the lemon juice into a narrow blending container. Add the Dijon mustard, salt, pepper and ¾ cup of the oil. Place the immersion blender at the bottom of the container and begin blending without moving it for several seconds.

Once the bottom becomes pale and slightly thickened, slowly lift the blender through the mixture. This sauce will not become as thick as traditional homemade mayonnaise, because it contains no egg yolk. It should still look smooth, glossy and lightly creamy rather than separated into obvious layers.

Taste the dressing. It should be tangy and mustard-forward because the raw vegetables will soften its intensity. Add the remaining tablespoon of oil only if the dressing tastes too sharp or needs a little more body.

For an even brighter salad dressing, the same balancing principle appears in my quick lemon vinaigrette.

4. Dress and rest the salad

Pour about three-quarters of the dressing over the vegetables and toss thoroughly. The fine strands tend to gather into clumps, so lift and turn them from the bottom until the parsley, carrots and sauce are evenly distributed.

Wait a minute before adding more dressing. The salad is properly dressed when the strands appear glossy and separate easily, with no pool of oil at the bottom of the bowl. Add the remaining dressing only as needed.

Taste and adjust the salt, pepper or lemon juice. The mustard contains salt, so it is better to make the final adjustment after everything is mixed.

Let the salad rest in the refrigerator for 20 to 30 minutes if time allows. The vegetables will remain crisp, but the salt and acidity will soften their raw edge. Toss it again before serving.

5. Plate the salad

Mound the remoulade rather than pressing it flat. This keeps the julienne loose and gives the salad more volume on the plate. Garnish with a small sprig of curly parsley if desired.

Serve it chilled or cool, not ice-cold. Its mustard and celery flavours are clearer after it sits at room temperature for about five minutes.

Chef’s Tips for the Right Texture

Do not grate the celery root too finely. A box grater can turn it wet and fluffy, while a fine julienne keeps the salad crisp and distinct.

Dress the celery soon after cutting it. Lemon helps limit discolouration, but exposed celery root will gradually darken if it sits uncovered.

The sauce should coat, not drown, the vegetables. Celery roots vary considerably in size, which is why I reserve part of the dressing until I see how much the prepared vegetable absorbs.

This is lighter and sharper than my creamy coleslaw. It is also less sweet, with a firmer texture and a more pronounced mustard flavour.

What to Serve With Celery Root Remoulade

This salad cuts through rich or smoky dishes particularly well. Serve it beside easy French-style pork chops, where its acidity balances the browned meat.

It also works with a simple piece of fish such as pan-seared salmon or with maple roast chicken. For a casual lunch, spoon it into a sandwich or serve it beside cold sliced meat.

For more ideas in the same fresh, vegetable-forward style, browse my collection of easy salads for lunches and light dinners or these vegetable side dishes for chicken, beef and fish.

Substitutions

If celery root is unavailable, kohlrabi offers a similarly firm texture, although its flavour is milder. A mixture of kohlrabi and carrots will still work, but it should be described as a slaw rather than a traditional celery root remoulade.

Canola, sunflower or another mild vegetable oil can be used. Avoid strongly flavoured oils unless you specifically want them to dominate the dressing.

Flat-leaf or curly parsley both work. Chives can replace part of the parsley, but use them sparingly so the onion flavour does not overwhelm the celery.

White wine vinegar can replace some of the lemon juice. Start with 2 tablespoons of lemon juice and 1 tablespoon of vinegar, then adjust after mixing. My fast mustard vinaigrette provides another useful mustard-based dressing option.

For a richer, more traditional result, replace approximately half the emulsified dressing with homemade or store-bought mayonnaise. If you prefer another crisp make-ahead vegetable salad, try the marinated red cabbage salad.

FAQ

Is celery root the same as celery?

Celery root, also called celeriac, is related to stalk celery but is grown for its large, knobby root. Its flavour resembles celery with a mild earthy and nutty quality. The flesh is firm enough to eat raw when it is cut finely.

Does celery root need to be cooked for remoulade?

No. It is used raw in this salad. Cutting it into thin julienne and letting it rest briefly in the acidic dressing makes it easier to eat while preserving its characteristic crunch.

Why did the dressing separate?

The container may have been too wide, or the blender may have been lifted before the mixture began to emulsify at the bottom. Blend it again in a narrow container with another teaspoon of Dijon mustard. Even if the dressing remains fairly fluid, it can still be tossed with the salad.

Can I prepare it ahead?

Yes. Prepare it several hours in advance and keep it covered in the refrigerator. The flavour improves after a short rest, but the vegetables gradually lose some crispness after the first day.

How long does it keep?

Store the salad in an airtight container in the refrigerator for up to three days. Stir it before serving because a small amount of dressing may settle at the bottom. Do not freeze it.

Can I make it with regular mayonnaise?

Yes. For a classic creamy version, combine about ½ cup mayonnaise with the Dijon mustard and lemon juice. Add only enough extra oil or water to loosen the sauce so it coats the julienne without becoming heavy.

Easy Celery Root Remoulade Without Mayonnaise

Chef Dumas

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Prep Time 25

Total Time 25

Category Entrees > Salads

Cuisine French

Portions 6

Calories 340 kcal

Ingredients

1 medium celery root about 2 pounds before peeling
2 medium carrots
¼ cup finely chopped fresh parsley
3 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
¾ cup plus 1 tablespoon neutral vegetable oil divided
½ teaspoon fine salt plus more if needed
½ teaspoon ground black pepper
Curly parsley for garnish optional

Instructions

Trim the top and bottom of the celery root, then remove the thick peel with a sharp knife.
Cut the celery root in half and use a mandoline to slice it into fine julienne.
Julienne the carrots, finely chop the parsley and combine them with the celery root.
Place the lemon juice, mustard, salt, pepper and ¾ cup oil in a narrow container.
Blend from the bottom with an immersion blender until the dressing is smooth and lightly thickened.
Taste and add the remaining tablespoon of oil if the dressing needs less acidity or more body.
Pour three-quarters of the dressing over the vegetables and toss well.
Add more dressing only as needed, then adjust the salt, pepper and lemon juice.
Refrigerate for 20 to 30 minutes if time allows, toss again and garnish before serving.