Kohlrabi and celery remoulade
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.
- 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.