Remoulade is essentially the posh word for coleslaw. This slightly fancy version includes the delicate flavours of fennel, apple and celeriac and sits perfectly alongside my bacon frittata, roast pork, or even on its own with a bit of shredded chicken folded through.
It’s a great recipe base to have in your repertoire because you can vary what vegetables you put in depending on what’s in season and what you’ve got leftover in the fridge. The fennel I used in the pictured dish was just the long green tops sliced thinly, with the heart of the fennel going in a separate dish.
Makes: 4 serves as a side, 2 as a main
Prep time: 10 minutes
1 Granny Smith apple
1/2 cup fennel (optional)
1/4 cup mayonnaise
snow pea shoots (optional)
salt and pepper
Simply shred the celeriac, fennel and apple and coat thinly in mayonnaise. Add in a drizzle of olive oil, season with salt and pepper, and sprinkle over the snow pea shoots. That’s it!
Celeriac and apple discolour quickly once cut so get them mixed through the mayo quick smart and serve immediately.
A little squeeze of lemon would freshen the remoulade
Fold through some shredded chicken to make this a perfect light main meal
Serve alongside roast pork belly