This celeriac coleslaw with yoghurt remoulade dressing makes a delicious change from your usual coleslaw!
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 has a slightly earthy, celery-like flavour, with nutty overtones and is a great option if you aren’t a fan of the stronger flavours in a cabbage coleslaw.
What is Celeriac?
Celeriac is a rather odd-looking vegetable and did you know is in fact the celery root, the bottom part of the majestic crunchy green celery stems. Hence why it has a celery-like flavour to it.
Celeriac 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 too. It is high in fibre, a good source of vitamins such as B6, C and K, as well as loaded with important minerals too.
How to prepare the 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.
Once peeled use a julienne peeler for flavorful 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 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.
This sauce is delicious in this celeriac coleslaw but also could be used as a salad dressing, in burgers or in sandwiches.
If you love coleslaw then why not give this classic version a try, which had been given a lighter twist with a simple and delicious yoghurt dressing:
What you will need for the Celeriac Coleslaw with Yoghurt Remoulade:
- 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
- You can’t beat their vibrant orange colour which is packed with beta carotene so super good for you as well
What you will need for the dressing:
- Greek Yoghurt
- I use a thick 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 add a freshness to the dressing,
- However, I always have a bag of chopped parsley in the freezer, perfect to grab as and when needed.
- 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 spice
- Simply used to create the beautiful yellow colour of the dressing
- Use more if you want a stronger colour
- Helps to work with all the acidity from the gherkins, lemon and mustard
- Lots of salt and pepper
The lighter fresher dressing allows the wonderful crunchy vegetables to shine but has also reduced the fat and carb count content.
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.
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.