This celeriac coleslaw with yoghurt remoulade dressing makes a delicious change from your usual coleslaw. With its light celery flavour and delicious crunch it makes teh perfect healthy side dish.

Celeriac Coleslaw with Yoghurt Remoulade in a bowl

Ok so strictly speaking this isn’t a coleslaw as there isn’t any cabbage in it but, it kind of feels like a coleslaw to me. This simple version uses only two vegetables, celeriac and carrot. This crunchy coleslaw

This simple slaw features just celeriac and carrot, which work very well together. The slightly earthy, celery-like flavour from the celeriac is a great alternative if you aren’t a fan of the stronger flavours in a cabbage coleslaw.

So, if you’re looking to expand your coleslaw horizons or simply want a delicious and healthy side dish, look no further! This celeriac coleslaw with yoghurt remoulade is sure to become a new favourite.

What is Celeriac?

Celeriac is a rather odd-looking vegetable and did you know is in fact the celery root (I didn’t). It’s the bottom part of the crunchy green celery stems, hence why it has that lovely celery-like flavour to it.

It is an incredibly versatile vegetable and can be enjoyed raw or cooked meaning it works well in salads, as well as mashed, baked, roasted or boiled.

Celeriac also has an impressive nutrient profile. It is high in fibre, a good source of vitamins such as B6, C and K, as well as loaded with important minerals.

How to prepare Celeriac?

Simply peel the outside skin and chop off the top and bottom. I like to use a knife rather than a peeler as you have to go a little deeper to get to that brilliant white flesh.

You may also have some extra wriggly roots to contend with which are still attached. So again just cut them off with a sharp knife.

In this recipe, once the celeriac is peeled, I use a julienne peeler to create perfectly crunchy thin strips. I like this one from OXO as it has such an excellent grip and they are built to last. But a word of advice be very careful using it as the teeth are incredibly sharp ( I am forever scratching my hand!)

If you don’t have a Julienne peeler you could use a grater or food processor as other options.

The Celeriac Coleslaw dressing

Once the celeriac and carrots are in their beautiful crunchy julienne strips it’s time to make the awesome yoghurt-based remoulade. But what on earth is a remoulade I hear you say?

What is a Remoulade?

In short, remoulade is a sauce or condiment that has Danish roots. It is widely used as a dipping sauce, topping on an open-faced sandwich, hotdog or burger.

It is typically made using mayonnaise mixed with a little sour cream, however, as an alternative, I made this version of remoulade with yoghurt instead.

Pitta filled with lettuce, cheese and Celeriac Coleslaw

This remoulade sauce is the perfect dressing for this celeriac coleslaw but I also use it as a salad dressing, in burgers or in sandwiches.

What you will need to make Celeriac Coleslaw

Celeriac

One of my absolute favourite vegetables, the celeriac gives a subtle flavour which really makes this coleslaw stand out

High in fibre, a good source of vitamins such as B6, C and K

Carrots

You can’t beat their vibrant orange colour which is packed with beta carotene so super good for you as well

The lighter fresher dressing allows the wonderful crunchy vegetables to shine but has also reduced the fat and carb count content.

Bowl of Celeriac Coleslaw with Yoghurt Remoulade

What you will need for the Remoulade dressing:

Greek Yoghurt

I use a thick full fat Greek yoghurt but you could use any natural yoghurt of your choice

Dijon mustard

This gives the dressing a tangy, sharp heat

Dill and Parsley

Delicious vibrant green herbs that add freshness to the dressing,

However, I always have a bag of chopped parsley in the freezer, perfect to grab as and when needed.

Gherkins

Now I am quite particular when it comes to pickles and they have to be super sour, crunchy and tangy

My absolute favourites are Mrs Elswood Haimisha Cucumbers

Red onion

Adds a little crunch and oniony flavour

Turmeric

Simply used to create the beautiful yellow colour of the dressing

Use more if you want a stronger colour

Xylitol

Helps to work with all the acidity from the gherkins, lemon and mustard

Lots of salt and pepper

a bowl of rainbow coleslaw with a spoon in the background

Healthy Rainbow Coleslaw

If you love coleslaw then why not give this classic version a try, which has been given a lighter twist with a simple and delicious yoghurt dressing:

How to make Celeriac coleslaw

This celeriac coleslaw with its julienned vegetables and creamy dressing comes together in a flash, making it the perfect hassle-free side dish for any occasion.

Prep the Vegetables: Wash and peel the celeriac and carrot. Using your julienne peeler, shred both vegetables into thin matchsticks. Alternatively, if your julienne peeler doesn’t create thin enough julienne, use the largest setting on a box grater.
Whisk the Dressing: In a separate bowl, whisk together the dressing ingredients. Season with salt and pepper to taste.
Combine and Serve: In a large bowl, toss the shredded celeriac and carrot with the dressing. Taste and adjust seasonings if needed. If using any optional ingredients, fold them in gently at this point.

Tips:

To prevent browning, toss the celeriac with a tablespoon of lemon juice or white vinegar while shredding.
For a creamier slaw, add an extra tablespoon of yoghurt.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavour will develop further, but the slaw may lose some of its crunch.

Diabetes Note

An almost zero carb count salad. We often don’t actually count for this side as it is only 0.2g of carb per serving based on our ingredients. But as always you know best what to count for.

Carb Counting

The overall carb count for a serving of this Celeriac Coleslaw with Yoghurt Remoulade, based on the ingredients we would count (yoghurt):

Greek yoghurt = 80g – 2.4g of carbs

Finally divide this by the serving size, 10 – 5/10 = 0.24 g of carb per serving

Please note this carb count amount per portion is based on the standard ingredients listed above and may differ depending on what you use and how much you choose to eat.

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