Celery Root Rémoulade is a classic French dish with finely shredded celery root tossed in a tangy Dijon-vegan mayo dressing with lemon and capers. Ready in about 15 minutes (plus chilling).
This is a low-effort recipe, similar to my Classic Vegan Coleslaw or Purple Cabbage Slaw, so the crisp texture will feel familiar. Celery root rémoulade, however, is a classic French dish with a brighter, mustard-forward dressing that's easy to veganize since vegan mayo tastes just like the traditional version.
It's meant to be fresh and tangy, cutting through richer foods. Think of it as the crunchy, bright counterbalance on the plate.
If you're new to celery root (aka celeriac), this is a pretty good introduction to this tuber. It might look intimidating at first, but once you peel it (which isn't hard), it turns into something crisp, refreshing, and totally craveable.
It's the kind of dish that works just as well tucked into a weekday lunch as it does on a holiday table, and it only gets better after a little time in the fridge.
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Why This One's On Repeat
- No cooking required, and it comes together quickly
- Gets better as it chills, making it perfect for make-ahead meals
- Great for a weekday lunch or a holiday side
Shopping List
Vegan Mayo: Vegan mayo works perfectly here - it blends right into the dressing and no one will know it's vegan unless you tell them.
Celery Root: Celery root looks intimidating, but it's easy to peel with a knife. It's usually available in fall and winter and is worth grabbing when you see it.
See the printable recipe card for quantities and a full ingredient list.
Ways To Change It Up
- Add a teaspoon of white wine vinegar
- Swap parsley for fresh tarragon, chives, or dill for a different herbal profile.
- Replace part of the vegan mayo with unsweetened vegan yogurt for a lighter, more refreshing texture.
- Use whole-grain Dijon or add a small spoonful of grainy mustard for extra texture.
- Fold in thinly sliced apples, fennel, or cornichons for extra crunch, or add something pickled, like rhubarb, for a bright, tangy twist.
Let's Make Celery Root Remoulade
Step 1 - Prep the celery root: Peel the celery root thoroughly, removing all the rough outer skin, then cut it into chunks small enough to fit in your food processor, if using.
Step 2 - Shred: Using a food processor fitted with a shredding blade (or a julienne peeler), shred the celery root into thin matchsticks.
Step 3 - Add lemon juice: Transfer the shredded celery root to a large bowl and immediately toss with fresh lemon juice to prevent browning and add brightness.
Step 4 - Dress and mix: Add the vegan mayo, Dijon mustard, capers, parsley, and black pepper. Toss until everything is evenly coated.
See the complete printable recipe card below for the details.
Regi's Tips
- Peel celery root generously. Celery root has deep grooves, like pineapples, and a tough skin. That is why I use a knife instead of a peeler so I can get clean, white flesh.
- For the easiest prep, use a food processor fitted with a julienne (matchstick) attachment.
- Work quickly after cutting. Celery root oxidizes fast, so toss it with lemon juice right away to keep it bright.
- Don't overdress. Start with less dressing and add more as you taste. The celery root will soften and absorb flavor as it sits.
- Let it rest. A short chill (20-30 minutes) helps the flavors meld and improves texture.
Serving Suggestions
In France, celery root rémoulade is typically served as a starter or side. Here are some options:
- My favorite way to eat this is to spoon it onto a sliced chibatta or baguette with avocado and topped with salt for a delicious avocado toast.
- Serve as a light side dish or on top of burgers like Chipotle Black Bean Burger or Vegan Chickpea Burgers, wraps, or as a swap-out for the coleslaw in BBQ Jackfruit Sliders.
- Use as a fresh contrast alongside richer dishes like Lentil Loaf with Sweet & Tangy Glaze, a springy gratin like Vegan Asparagus Gratin, or a delicious side of Rosemary Polenta Wedges.
Celery Root Remoulade FAQS
Celery root, also called celeriac, is a root vegetable with a mild celery flavor and a crisp texture when raw. It looks rough on the outside but is tender and fresh inside so it makes a great coleslaw.
Only slightly. It's milder, less grassy, and more nutty than celery stalks, especially once dressed.
Yes. It actually improves after chilling for 30 minutes to a few hours as the flavors meld.
Stored in an airtight container, it will keep for 2-3 days.
As unofficial recipe testers, I love hearing how this Celery Root Remoulade turns out in your kitchen. Leave a comment and rating to share your results - whether it was love at first bite, surprisingly edible, or a full-blown yuck. Your feedback helps me fine-tune my instructions so each recipe works just as well for you as it does in my kitchen.
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Recipe Card
Celery Root Remoulade
Equipment
- Food Processor with a fitted with a julienne (matchstick) attachment, or a julienne peeler
Ingredients
- 1½ pounds celery root (celeriac) shredded
- 2 tablespoons fresh lemon juice
Dressing
- ½ cup vegan mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon capers or more if desired
- 1 tablespoon fresh parsley chopped
- ½ teaspoon salt to taste (optional)
- freshly ground black pepper to taste
Instructions
- Prep the celery root: Using a knife, peel the celery root well, removing all the tough outer skin. Cut into very thin matchsticks using a mandoline or a food processor with a julienne attachment.
- Prevent browning: Toss the celery root immediately with the lemon juice to keep it crisp and bright.
- Add the remaining ingredients: Add the vegan mayo, Dijon mustard, capers, and parsley until combined. Top with fresh black pepper (and salt, if using).
- Chill and serve: Refrigerate for at least 30 minutes before serving to let the flavors meld. Then taste again and adjust for flavor.
Regi Pearce says
If you’ve ever side-eyed celery root at the store, this is your time to grab one and introduce yourself to this tuber using this recipe.