Kohlrabi Remoulade Recipe

Kohlrabi and celery remoulade

  • serves 4
  • Easy

Look out for kohlrabi in veg boxes and greengrocers – it looks like a pale green turnip and is a member of the cabbage family. It makes a fantastic remoulade, which is usually made with celeriac but works a treat here with this combination of celery and kohlrabi and goes particularly well with smoked salmon.



  • kohlrabi 1-2 bulbs, about 600g in total
  • golden caster sugar 2 tbsp
  • white wine vinegar 3 tbsp
  • celery sticks 4, shredded
  • mayonnaise 1½ tbsp, good quality
  • Dijon mustard ½ tsp
  • whole grain mustard ½ tsp
  • parsley ½ tbsp, finely chopped
  • dill ½ tbsp, chopped
  • smoked salmon 4 generous slices, to serve


  • Step 1

    Remove any outer leaves and tough-looking bits from the kohlrabi bulb. Thinly slice on a mandolin then cut into matchsticks. Mix the sugar and vinegar in a large bowl then add the celery and kohlrabi. Cover and leave to marinate for 20 minutes. Drain well.

  • Step 2

    Mix the mayonnaise with both the mustards and toss through the vegetables, using just enough to bind them. Stir in the chopped herbs and season. To serve, spoon a generous quantity of the remoulade onto a plate and top with smoked salmon.

Nutritional Information

  • Kcals 194
  • Carbs 14g
  • Protein 18.1g
  • Fat 7.7g
  • Salt 3.11g
  • Fibre 3.8g