Kohlrabi, Apple, and Horseradish Rémoulade

Kohlrabi, Apple, and Horseradish RémouladeRecipe
Photo: Erin Kunkel; Styling: Nissa Quanstrom

Bright with crème fraîche and green apple, this crunchy salad by chef and cookbook author John McReynolds of Stone Edge Farm Estate Vineyards & Winery in Sonoma, California, tastes very refreshing alongside his Wine-Braised Beef Short Ribs. A handheld slicer makes quick work of the prep.

Serves 6 (makes 2 cups)


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2 tablespoons lemon juice
1 tablespoon horseradish sauce
1 teaspoon Dijon mustard
1/2 cup crème fraîche
3/4 teaspoon fleur de sel
About 1/4 tsp. pepper
3/4 pound kohlrabi or celery root, greens, coarse peel, and any brown parts cut off
1 large green apple, cored and quartered
2 tablespoons finely chopped flat-leaf parsley, divided


Total: 35 Minutes

1. In a medium bowl, combine lemon juice, horseradish, mustard, crème fraîche, salt, and 1/4 tsp. pepper.

2. Thinly slice kohlrabi with a handheld slicer, then stack and cut into matchsticks, mixing it into dressing as cut. Repeat with apple. Stir in half of parsley and transfer to a serving bowl. Sprinkle with remaining parsley and more pepper.

Make ahead: Up to 3 hours, chilled airtight.

Created date

September 2015

Nutritional Information

Calories 113
Caloriesfromfat 60 %
Protein 1.8 g
Fat 7.6 g
Satfat 4.8 g
Carbohydrate 10 g
Fiber 3.1 g
Sodium 230 mg
Cholesterol 17 mg