Celery Remoulade (Celeriac Remoulade) with Carrots, Apples & Pomegranate
This celery remoulade is made with celeriac (celery root) not celery stalks as the same might suggest. Celeriac is a knobbly root vegetable that has a mild, fresh flavor that’s somewhere between celery and parsley root with a hint of nuttiness. I’ve combined it here with crisp apple, carrot, and a creamy lemon dressing, it becomes a bright, crunchy salad that’s just as good for lunch as it is alongside a cozy dinner.
This post contains affiliate links, which means I may earn a small commission if you make a purchase – at no extra cost to you. Thanks so much for supporting Poetic Road!
What you’ll love about this recipe
- Fresh + creamy – the vinaigrette balances acidity from the lemon and vinegar with richness from cream.
- Great with Swiss dishes – perfect next to rösti, cheese boards, raclette, or roast meats.
- Make-ahead friendly – the flavors deepen as it sits.
- Healthy, light, and beautifully textured – every bite has crunch, freshness, and brightness.
Table of Contents
I know this might be an unpopular opinion, but I absolutely love celeriac. It smells amazing, has the best fresh, earthy flavor, and it’s one of those vegetables that deserves way more attention than it gets.
Growing up, celery remoulade was always one of those salads I’d happily go back for seconds. It’s a classic in French cuisine and just as popular in Swiss Romandy. Crunchy, creamy, and in my opinion, even better after a night in the fridge.
I did give the traditional version a little makeover, though. A handful of shredded carrots, crisp apple, fresh parsley, and juicy pomegranate seeds brighten everything up, while a creamy lemon dressing ties it all together.
It’s the kind of salad that’s just as happy next to a cozy meal of raclette or rösti as it is packed up for lunch the next day. And if you’re anything like me, you’ll be sneaking forkfuls straight from the fridge every time you walk past.
Ingredient Notes
You’ll find the measurements and full list of ingredients in the recipe card below.
Celeriac (celery root)
The star of the show! Don’t let its knobby, funny-looking exterior fool you – inside is a crisp root vegetable with a mild, fresh flavor that’s a little nutty and just a hint of celery. Remember to toss it with lemon juice to keep it from browning and help it stay nice and fresh.
Carrot
Adds a little sweetness, extra crunch, and color.
Apple
I suggest using a crisp apple like Gala, Honeycrisp, or Pink Lady for freshness and just enough natural sweetness.
Parsley
Brightens the salad and gives it that classic European herb profile.
Pomegranate arils (optional)
add juicy bursts of sweetness to the salad and a fun pop of color.
Wholegrain mustard
Adds depth and texture to the remoulade dressing.
Apple cider vinegar + lemon juice
Provide acidity that cuts through the cream.
Cream
Just enough cream gives the dressing a silky, smooth texture without making it feel heavy. It softens the tang of the lemon and vinegar while still letting the fresh flavors shine.
FROM MY SWISS KITCHEN
Join me at the kitchen table.
Swiss-inspired recipes, cozy baking, and seasonal stories delivered each week.
Seasonal recipes, Swiss stories, and no spam.
Equipment you’ll need for this recipe:
Step-by-Step Instructions
How to make Celery Remoulade:
1. Prep the celeriac (the star of the show).
Peel your celeriac – don’t be shy, that knobbly skin needs a good trim. Then shred or julienne it (a food processor or mandoline makes this quick).
As soon as it’s cut, toss it into a big bowl with the lemon juice. This keeps it crisp and bright instead of turning that sad beige.
2. Add the crunch and color.
Grate your carrot, chop your parsley (stems included – they add so much flavor), and julienne the apple.
Everything goes into the bowl with the celeriac. Give it a quick toss. It should already smell fresh and bright.
3. Make the vinaigrette.
In a small bowl or jar, whisk together the apple cider vinegar, olive oil, wholegrain mustard, lemon juice, cream, salt, and pepper.
It should taste creamy, tangy, and just a little sharp.
4. Dress it up.
Pour the vinaigrette over the celeriac salad and toss well.
5. Finish with pomegranate.
Just before serving, scatter in the pomegranate arils if using and toss gently. They add sweetness, texture, and that little jewel-like sparkle.
6. Chill or serve immediately.
You can enjoy the celeriac salad right away, or let it sit for up to an hour so the flavors settle in.
It also does incredibly well as a make-ahead – the flavor only gets better.
Celery Remoulade with Carrots, Apples & Pomegranate
Ingredients
Method
- Peel the celeriac and shred it using a grater or mandoline. Add it to a large bowl, then squeeze in the lemon juice and toss well — this keeps it crisp and prevents browning.
- Add the veggies and apple
- Grate the carrot, chop the parsley, and julienne (or grate) the apple. Add everything to the bowl and give it a good toss.
- Whisk together the cider vinegar, olive oil, mustard, lemon juice, cream, salt, and pepper. (Or add everything to a jar and shake like you mean it.)
- Pour the vinaigrette over the salad and toss until everything is evenly coated.
- Add the pomegranate arils and give the salad one last gentle toss. Taste and adjust seasoning if needed.
- Serve right away, or refrigerate for an hour to let the flavors mingle. It gets even better by day two.
Notes
- Prevent browning: Always toss celeriac with lemon immediately – it oxidizes fast.
- Texture tip: Julienne gives the prettiest look, but shredding works perfectly too.
- Make-ahead: This salad keeps beautifully for 2–3 days in the fridge.
Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.
Did you make this recipe?
I'd love to know how it turned out!
Chef’s Tips
- Work fast after shredding celeriac – it oxidizes quickly, so toss it in lemon juice immediately.
- Use crisp apples – soft apples will disappear into the dressing.
- Let it rest 10–15 minutes before serving so the flavors marry.
- Add pomegranate last so they stay bright and juicy.
Storage & Make-Ahead
- This remoulade recipe keeps 2–3 days in the fridge.
- The celeriac stays crisp thanks to acid in the dressing.
- Stir before serving to refresh the texture.
Frequently Asked Questions
Watch the Video
If you give this recipe a try, I’d love to hear how you liked it – and whether it converted you into a fellow celeriac fan.
Don’t miss the other fresh and cozy salads on the site. And for more Swiss-inspired recipes, stories, and seasonal cooking ideas, you can always join my newsletter – I’d love to have you there.
NEWSLETTER SIGN-UP
Hungry for More Swiss Recipes?
If you’re curious about Swiss food beyond fondue and chocolate, you’re in the right place.
Subscribe to my newsletter and I’ll send you seasonal recipes, Swiss kitchen favorites, and the occasional family story straight from my Swiss-Canadian kitchen.
