Kohlrabi and celery remoulade
- Preparation and cooking time
- Total time
- + marinating
- Easy
- serves 4
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- 1-2 bulbs kohlrabiabout 600g in total
- 2 tbsp golden caster sugar
- 3 tbsp white wine vinegar
- 4 celery sticksshredded
- 1½ tbsp mayonnaisegood quality
- ½ tsp Dijon mustard
- ½ tsp whole grain mustard
- ½ tbsp parsleyfinely chopped
- ½ tbsp dillchopped
- 4 generous slices smoked salmonto serve
Nutrition: per serving
- kcal194
- fat7.7g
- saturates0g
- carbs14g
- sugars0g
- fibre3.8g
- protein18.1g
- salt3.11g
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.
