Served as a side dish, Celery Root, Carrot and Pear Remoulade has a refreshing flavor you will truly enjoy. This delicious slaw is wonderful as an accompaniment to fish, burgers or barbecue.
Celery Root, Carrot and Pear Remoulade

Celery Root, Carrot and Pear Remoulade
Recipe type: Side Dish
Cuisine: American
Serves: 12 to 16 servings
  • 1 large celery root; peeled, shredded
  • 1 large carrot; peeled, shredded
  • 2 firm ripe pears; halved, cored, and shredded
  • 3 Tablespoons lemon juice
  • 1 Cup light mayonnaise
  • 1/3 Cup thinly-sliced green onion
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon minced fresh tarragon
  • (or 1 teaspoon dried tarragon)
  • 3 Tablespoons minced parsley
  1. Toss together celery root, carrot and pears in 2-quart bowl. Combine lemon juice, mayonnaise, green onion, mustard and tarragon in small dish. Add to celery root mixture, tossing until well mixed.
  2. Put plastic wrap directly on salad to prevent contact with air; cover bowl airtight. Refrigerate at least 3 hours or as long as 3 days.
  3. To serve, let stand at room temperature 30 minutes. Toss in parsley. Taste and adjust seasonings.
Celery root or celeriac is found in most supermarkets. Scrub it carefully, then with a sharp knife, cut off the outer skin. Slice the peeled celeriac and cut very carefully into julienned strips that are very thin. Celeriac has a celery-like flavor with the crispness of apple and wonderful texture.
Nutrition Information
Serving size: each of 16 servings Calories: 83 Fat: 6 g Carbohydrates: 7 g Sodium: 130 mg Fiber: 0.56 g Protein: 1 g Cholesterol: 10 mg

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