Kohlrabi and celery remoulade
- Preparation and cooking time
- Total time
- + marinating
- Easy
- serves 4
Ingredients
- 1-2 bulbs kohlrabi, about 600g in total
- 2 tbsp golden caster sugar
- 3 tbsp white wine vinegar
- 4 celery sticks, shredded
- 1½ tbsp mayonnaise, good quality
- ½ tsp Dijon mustard
- ½ tsp whole grain mustard
- ½ tbsp parsley, finely chopped
- ½ tbsp dill, chopped
- 4 generous slices smoked salmon, to serve
Method
- 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.
