List of 18 recipes using Rémoulade dressing (without meat)

Avocado and celery remoulade

Avocado, grated celery and remoulade sauce are combined in this delicious winter salad.

Cauliflower and chickpea salad

Chickpeas go well with cauliflower, so here is a salad that makes the most of this with sliced radishes for extra crunch.

Cauliflower and egg salad

This very simple recipe combines crunchy raw cauliflower with hard-boiled eggs and herbs in a rémoulade dressing.

Cauliflower, red bean and avocado salad

This combination of crunchy (raw cauliflower) and soft textures (red beans and avocado), in a rémoulade dressing with fresh herbs, makes a simple yet delicious salad.

Celeriac Rémoulade

A classic recipe of traditional French bistro cooking (winter salad).

Celery and avocado salad

For this recipe, very simple, we mix celeriac and avocado and we bind them with a remoulade sauce. The association celery and avocado is not common, but you will see that it works very well.

Crunchy salad

Crunchy vegetables, pine nuts and rice with a rémoulade dressing.

Cucumber, avocado and mussel salad

A bold salad idea that brings together 3 ingredients which rarely end up on the same plate: cucumber, avocado and mussels, in a rémoulade dressing.

Lambé salad

Lambé's salad is a rather original salad with chickpeas, mimosa eggs, cheese and, above all, a crunchy buckwheat pancake, broken into small pieces and added at the last moment.

Radish and mushroom salad

This quick salad balances the crunch of radishes with the yielding texture of mushrooms.

Scandinavian cocktail

A very refreshing starter, containing prawns and smoked fish.

Seafood rice salad

This warm rice salad ("riz du pêcheur" – fisherman's rice in French) combines cooked rice with sautéed prawns, mussels and flaked salmon in a rémoulade dressing.

Spring courgette and tuna salad

Crunchy baby courgettes, spring onion, fresh herbs and tuna in a rémoulade dressing combine to make a true spring salad.

Spring radish and avocado salad

This spring salad makes the most of the season's big radishes, balancing their crunch with the soft texture of avocado, in a rémoulade dressing.

Verrine of avocado mousse and crab

A layer of light avocado mousse on a bed of crab meat in a herb rémoulade dressing.

Zucchini and tomato remoulade

A quick summer salad with Provencal flavors: zucchini, tomatoes and shallots, bound with a remoulade and basil sauce.

Cauliflower and avocado rémoulade

The combination of cauliflower and avocado is generally a successful one. In this recipe the cauliflower is grated tabbouleh style then mixed with the avocado and a rémoulade dressing for a fresh, summery starter.

Gribouille dressing

Gribouille dressing is based on a rémoulade dressing, with shallot, herbs, hard-boiled egg and tuna added. It goes well with fish and vegetables of all kinds and makes a great sandwich filling.