Celeriac & Red Apple Remoulade



This creamy celeriac and crisp apple remoulade is the perfect autumnal pairing for these impressive new vegan fishcakes from Linda McCartney. Basically a posh coleslaw, it can be easily whipped up in minutes and even if you don’t possess a mandolin, a sharp knife and a little bit of care can ensure your matchsticks are perfectly, well, imperfect. If you can’t get your hands on vegan mayo, then by all means, use a tangy unsweetened non-dairy yoghurt, which works just as well. The remoulade can be prepared in advance and keeps for several days in the fridge, and makes for a lovely starter dish paired with a fresh green salad and chilled white wine.



½ celeriac
2 Braeburn apples
3 heaped tbsp. vegan mayonnaise
1 tbsp. Dijon mustard
½ tbsp. apple cider vinegar
½ tbsp. lemon juice
Salt & pepper
1 sprig tarragon


  1. Peel the celeriac, halve and slice thinly. Stack the slices and cut lengthways into matchsticks. Place in a large mixing bowl and spritz with lemon juice to prevent browning. Slice the apple into thin rounds, stack and similarly cut lengthways into matchsticks. Add to the same mixing bowl and gently combine with the celeriac.
  2. In a separate bowl, whisk together the mayo, mustard, cider vinegar and lemon juice. Season generously and pour over the celeriac and apple. Stir to coat and refrigerate until needed.
  3. Just before serving stir through some freshly chopped tarragon and finish with a little more pepper.

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