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