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Kohlrabi remoulade recipe image

Print Kohlrabi remoulade

Despite it's alien appearance, kohlrabi is mild-flavoured and crunchy. It's a good alternative to celeriac in remoulade. Leave for half an hour before eating to let the flavours meld. You could try making your own mayonnaise for this; or fry crispy lardons of bacon and scatter them over the top of the dish before serving; or add a little apple or celeriac.


  • 1 medium kohlrabi
  • Juice of 1 lemon
  • 3 tbsp Dijon mustard
  • 150ml good mayonnaise
  • 1 tbsp double cream
  • 1 tbsp parsley, chopped
  • Salt & pepper


  1. Peel the kohlrabi and cut it into matchsticks about 3mm thick, either by hand or using a mandolin. Add them to a large pan of boiling water and cook for 1 minute, then drain well and leave to cool.
  2. Mix the rest of the ingredients together in a large bowl.
  3. Season well and mix in the kohlrabi.
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