Remoulade is a delicious cool and crisp side dish—perfect for everyday or special occasions. To the French it’s an elegant coleslaw made with a homemade mayonnaise. We’ve lightened it up without sacrificing flavour.
Tip
Serving with curry? Add some Indian spices such as garam masala, a little curry, and turmeric to the remoulade mixture. The flavours and colours are outstanding.
Kohlrabi Apple Remoulade Slaw with Walnuts
Ingredients
- 1/4 cup (60 mL) plain yogurt
- 1 Tbsp (15 mL) Dijon mustard
- 1 Tbsp (15 mL) fresh lemon juice
- 2 tsp (10 mL) horseradish
- 1 garlic clove, smashed and minced
- 1 tsp (5 mL) capers, rinsed and drained
- 1/4 tsp (1 mL) sea salt
- 1/8 tsp (0.5 mL) freshly ground black pepper
- 1 green or purple kohlrabi, trimmed, about 3/4 lb (350 g)
- 1 large Granny Smith apple
- 3 Tbsp (45 mL) chopped toasted walnuts
- 2 Tbsp (30 mL) chopped cilantro
- Pea shoots, for garnish
- Extra-virgin olive oil, for garnish
Nutrition
Per serving:
- calories95
- protein4g
- fat4g
- saturated fat1g
- trans fat0g
- carbohydrates13g
- sugars7g
- fibre5g
- sodium255mg
Directions
01
In bowl, combine yogurt, Dijon, lemon juice, horseradish, garlic, capers, salt, and pepper. Whisk to blend. Set aside.
02
Coarsely peel kohlrabi and cut bulb into matchstick pieces. Core unpeeled apple and cut into matchstick pieces. Fold kohlrabi and apple into yogurt mixture along with walnuts and cilantro.
03
Cover and refrigerate. It can be made up to 3 hours ahead.
04
To serve, pack a single serving scoop into a ring and invert onto serving dish. Garnish with pea shoots. Drizzle with a little olive oil. Repeat with remaining slaw.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
