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Carrot and Celeriac Remoulade

This is a great salad for serving with cold fish or chicken. It's tangy and refreshing and is a healthier alternative to coleslaw.

Celeriac is a good source of potassium. Carrots bring the anti-oxidant betacarotene and contain a small amount of phytoestrogens. The flaxseeds and parsley add a boost to the phytoestrogen content of this dish, and are also good for essential fatty acids (omega 3).


1 small celeriac, washed, peeled and julienned

3-4 carrots, julienned (no need to peel, this keeps the fibre content intact)

For the dressing

150ml mayonnaise

150ml full fat Greek yogurt (or substitute with soya/coconut yogurt for a non-dairy alternative)

1tbsp wholegrain mustard

1tbsp golden flaxseed

2 gherkins, very finely diced

4 tbsp chopped herbs (parsley, chives, chervil, tarragon, plus extra to garnish)

2tbsp capers, chopped

Dash of tabasco

salt and pepper to taste

juice of 1-2 lemons, to taste


1. Place the julienned carrot and celeriac in a large bowl

2. Make the remoulade dressing by mixing all the ingredients together and seasoning to taste with tabasco, salt and pepper and lemon juice.

3. Add the dressing to the carrot and celeriac and mix well. Sprinkle with additional chopped herbs to serve.


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