Kohlrabi remoulade recipe

By March 3, 2015FOOD & DRINK

An under used and unusual ingredient, Kohlrabi is a cross between a cabbage and a turnip and can come in different colours, usually white or purple. You may have to really seek it out, but it can be found in local fruit and vegetable shops as well as large supermarkets.

It can be steamed or stir-fried or served raw when it has a similar flavour to radishes. In the restaurant we use it in this recipe quite often, it is a great alternative to the traditional celeriac and can be used in the same way, to accompany smoked fish, terrines or charcuterie.


  1. Use a very sharp knife to peel the kholrabi and remove the stalks.
  2. Slice very thinly and then cut into matchsticks.
  3. Place in a colander and mix in the sea salt.
  4. Leave for 20 minutes and then rinse and dry in a tea towel.
  5. Place in a bowl, add the rest of the ingredients and mix well.

You will need:

  • One Kohlrabi
  • 10g sea salt
  • Two tsp grain mustard
  • Two tbsp mayonnaise
  • 5g good quality capers, chopped finely
  • 5g cornichons, chopped finely
  • One tsp fresh parsley, chopped finely