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Kohlrabi, Apple, and Horseradish Rémoulade

Photo: Erin Kunkel; Styling: Nissa Quanstrom
Total time 35 mins

Serves 6 (makes 2 cups)

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.


  • 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

Nutrition 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

How to Make It

  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.

  3. Make ahead: Up to 3 hours, chilled airtight.