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Quick Courgette Carrot and Celeriac Remoulade

This Quick Courgette, Carrot and Celeriac Remoulade could be a replacement to whatever you serve as coleslaw. The celeriac has a wonderful yes you guessed it celery flavour, but very mild when eaten raw. The courgettes are healthy and pass as cucumbers, for adventurous children who want to try the salad. The carrot balances the flavours with a little natural sweetness.

Celeriac is a classic don’t judge veg by its cover, often looking like it should be removed from the shelf as it has passed its sell-by date but it is a perfect raw salad ingredient. I do find the ones that I have bought recently are a little green and extra gnarly, but once you cut the skin away it’s perfect.

I have used a food processor to slice everything it takes minutes and made this a quick and easy salad to assemble.

The mayonnaise dressing is balanced with lemon juice and Dijon mustard which gives it a light mild flavour, allowing the vegetables to shine through.

I made this salad to accompany pickled fish, wanting something a little more substantial that a green salad to make this into a complete meal. There is a tang to the pickled fish so you need something with flavour but nothing that would overpower. A classic salad dressed with a vinaigrette that would clash with the pickling spice. This remoulade was just the answer and the celeriac, courgettes and carrots made a wonderfully balanced salad and turned this into a complete meal.

I would go as far as saying that if you are looking for a twist to serving coleslaw try this Quick Courgette, Carrot and Celeriac Remoulade you won’t be disappointed.


This can easily be adapted for vegans using vegan mayonnaise.

Preparation time
Cooking time
Total time
An unusual salad with a creamy yet fresh taste that can accompany fish, chicken, meat or enjoyed on its own by vegan friends.
Recipe type: Salads
Cuisine: French
Servings: 8
  • 1 celeriac, peeled
  • 2 small courgettes, topped and tailed
  • 1 carrot, peeled
  • 6 tablespoons mayonnaise or vegan mayonnaise
  • 5 tablespoons fresh lemon juice
  • 1 level teaspoon Dijon mustard
  • salt and pepper to taste
  1. Slice all the vegetables in a food processor.
  2. Mix the dressing in a large bowl that can hold all the vegetables
  3. Add handfuls of vegetables and stir them into the dressing until all the vegetables are well coated into the dressing.
  4. Serve immediately or the salad can be kept in the fridge for a day.
This can easily be adapted for vegans using vegan mayonnaise and mustard.
Be sure to check your Dijon mustard, don't use the one with honey nor the one with white wine listed in the ingredients. This is due to the filtration process of the wine using animal products.
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