Kohlrabi Remoulade

Kohlrabi Remoulade

Kohlrabi in a mayonnaise, mustard, and garlic vinaigrette.

The Sputnik-like shaped kohlrabi is a member of the cabbage family. Its taste and texture are somewhat between those of a radish and a cabbage heart, but milder and sweeter, with the flesh as crisp and juicy as an apple. It can be eaten raw or cooked.

4 servings
Preparation 10 min

230 calories per serving 


2 kohlrabi   800 g
4 cloves garlic, pressed    
2 tbsp mayonnaise   30 mL
4 tsp Dijon mustard   20 mL
1/4 cup olive oil   65 mL
3 tbsp lemon juice, freshly squeezed   1 lemon
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

Choose small bulbs, between 5 and 7 cm in diameter, since larger kohlrabies tend to be woody.


  1. Prepare the dressing directly in the serving bowl: add the mayonnaise, mustard, pressed garlic, oil, and lemon juice, along with salt and pepper to taste. Mix well.
  2. Peel the kohlrabi, then slice it thinly, using a mandolin, or shred it using a large-holed grater. Add it to the dressing and toss.
  3. Adjust the seasoning then serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (180g)


% DV*

* DV = Daily Value




20 g

31 %

Saturated 3 g
+ Trans 0 g

14 %


5 mg


135 mg

6 %


11 g

4 %


5 g

21 %


4 g


3 g

Vitamin A

2 %

Vitamin C

160 %


4 %


6 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info


Free :
Added Sugar
Low :
Source of :
Copper, Folacin, Iron, Magnesium, Manganese, Omega-6, Phosphorus, Vitamin B1, Vitamin K
Good source of :
Fibre, Potassium, Vitamin B6
Excellent source of :
Vitamin C, Vitamin E

More info

This recipe is in the following categories: Vegetables | First courses/Appetizers | Salads | Halal | High Fibre | Kosher | Low Sodium | Vegetarian | No Cook | French

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