Remoulade sounds fancy, right? Just imagine, you can set this on your Thanksgiving table and announce its name, and your guests will swoon. It’s basically the French version of cole slaw, but we’ll keep that between us.
Remoulade is traditionally made with celery root, but it adapts well to other vegetables. To keep your remoulade crunchy, make the dressing tonight, then grate the kohlrabi and apple tomorrow and stir everything together. Easy, fancy-sounding, and a much-needed raw counterpart to all that starch? Yes, please.
– Moriah Simmons
Makes 6 small servings
- 2 small kohlrabi
- 1 crisp apple
- 3/4 cup mayonnaise
- 2 Tbs Dijon mustard
- 2 Tbs lemon juice
- 1tsp kosher salt
- Freshly ground black pepper, to taste
Make dressing: Mix together mayonnaise, mustard, salt, pepper, and lemon juice. Refrigerate until just before you plan to assemble and serve the salad.
Peel and grate or julienne the kohlrabi and apple, stir in dressing.