French celeriac remoulade or céleri rémoulade as it’s known in France, is a classic French salad that is tangy, light and full of flavor. Crisp julienned celeriac and crunchy cornichons are tossed in a creamy Dijon mustard dressing for a refreshing and flavorful taste sensation.

This celeriac remoulade recipe is so easy to put together making it perfect as a starter, side dish, a spread on toast or alongside a charcuterie board.

blue bowls with french celeriac remoulade or celery root salad with parsley and cornichons with salad spoons

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Why you’ll love this celery root remoulade

Celeriac, or celery root, is an edible knobbly root in the celery family. It might not look very appealing at first, but don’t let its appearance fool you as it has a unique flavor profile.

It’s a typical fall and winter vegetable which can be eaten raw in salads, roasted, cooked or pureed. It’s lovely with other root vegetables like beets in a lentil celery root salad but it’s also delicious in a celery root soup.

Creamy yet light: The mayonnaise and Dijon mustard dressing coats the celeriac perfectly without feeling heavy or overly soggy.
Easy to make: With just one main ingredient and a simple dressing, the only real work is shredding the celeriac.
Perfect for meal prep: Prepare ahead of time and keep it in the fridge as the flavors will improve as it sits.

Celeriac remoulade ingredients

With only a few basic ingredients, you can make this delicious celery root salad at home.

Celeriac: Use a fresh, firm celeriac head (also called celery root or celery knob). Peel it well before shredding into fine matchsticks.
Lemon: Fresh lemon juice adds brightness, acidity and prevents the celeriac from browning.
Mayonnaise: Forms the creamy base of the dressing.
Dijon mustard: You’ll need Dijon mustard to add a sharp tang and to give the salad its authentic French flavor.
Cornichons: Small French pickles, gherkins or dill pickles provide crunch and a subtle briny note. Use just a few so they don’t overpower the celeriac.
Parsley: Adds a fresh aromatic flavor and brightens the color of the salad.
Seasoning: You’ll only need salt and freshly ground pepper to bring the flavors together.

How to prepare the celeriac

There are various ways to prepare and cut the celeriac, depending on the kitchen tools you have and on personal preference. But first you’ll need to peel the celeriac.

Peel the celeriac: Use a sharp knife to remove the tough, knobbly outer skin. Make sure all the brown patches and root hairs are removed.
Cut into manageable pieces: Slice the peeled celeriac into halves or quarters so it’s easier to handle.
Cut into matchsticks or julienne by hand: For this remoulade, the celeriac should be cut into thin matchsticks or in julliene, about maximum 1/8 inch (0.3 cm) thick. Cutting by hand gives the salad a slightly rustic texture, while still allowing the dressing to coat every piece evenly.
Grated or shredded celeriac: For the easiest approach, you can use a mandoline with a julienne blade, the grater attachment on a food processor or a standard box grater. The food processor is the fastest and produces longer pieces, the mandoline creates uniform matchsticks and a box grater yields smaller, shorter shreds. Either method works, so choose the one that’s most convenient for you!

wooden board with celeriac being peeled and chopped

shredding or grating celeriac or celery root with a mandoline on a wooden board

Useful tips and tricks

To make sure your celeriac remoulade turns out crisp, creamy and full of flavor, keep these simple tips in mind:

Use lemon juice: Toss the shredded celeriac with a little lemon juice immediately after cutting to prevent browning and to maintain a fresh, crisp texture.
Balance of flavor: Don’t use too many cornichons as the briny taste can easily overpower the salad.
Adjust the dressing: Taste the dressing before mixing with the celeriac and adjust the flavor to personal taste. Add more mustard, mayonnaise or even lemon juice if needed.
Make it lighter: For a lighter dressing, use half Greek yogurt and half mayonnaise.
Let it chill and rest: The salad improves in flavor after resting in the fridge for at least 30 minutes to an hour.
Add capers: Some other recipes add capers for an extra briny flavor profile, but this is optional.

How to store

This French celeriac remoulade will last 3 to 4 days in the fridge in a sealed container. The flavors of the salad will become more pronounced over time, but after 4 days it will be less crunchy.

How to serve Celeriac remoulade

As a starter: Serve chilled in a small bowls for a fresh and tangy appetizer or alongside this smoked salmon tartar for a perfect contrast in flavors.
As a side dish: Pair with baked salmon, grilled trout or grilled chicken skewers. It also works well alongside a French tartiflette.
On toast: Spread on crusty bread or baguette for a quick snack.
With a charcuterie board: Add a bit of celery root remoulade to a board of cured meats, cheeses and pickles for the ultimate French experience.

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