This post may contain affiliate links, view our disclosure.
This spicy blue cheese celery slaw recipe features crunchy celery in a creamy dressing with a kick from Frank’s RedHot Sauce and a robust piquancy from blue cheese. It’s perfect served with Buffalo wings or Buffalo chicken burgers!
When I was younger I hated celery with a purple passion, lol.
As the perfect vessel for things like peanut butter, cream cheese, or French onion dip, celery is such an odd vegetable to hate on. But I wouldn’t have been caught dead munching a celery stick. Not even along with a chicken wing and blue cheese sauce for dipping!
Since then I’ve changed my crazy ways and learned to appreciate celery. Not only for its ability to serve as a vessel for other yummy foods, but also for its crunch factor. And I love the fact that it’s a little bit like both chicken and tofu in that it absorbs the flavors around it.
This salad features the crunch I love about celery, along with the flavor of creamy blue cheese dressing that’s laced with a subtle spiciness. It is wonderful, addictive even, and will have you wondering whether or not you ever want to use cabbage or broccoli stalks for slaw again (and yes, I love both of them too).
Make it and you’ll be hard-pressed not to eat the entire batch. By yourself, before dinner.
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Mayo – Just like regular coleslaw, our dressing for this celery slaw is mayo-based.
- Plain Greek yogurt – Here we replace half of the mayo with unflavored Greek yogurt, which bumps up the protein and adds a slightly tangy flavor for balance.
- Frank’s RedHot sauce – For a touch of spicy heat. Feel free to add more or less to taste.
- Garlic powder, salt, and black pepper – These pantry-staple seasonings make sure this slaw isn’t bland.
- Celery – The star of the show! The crunch of celery and its grassy, clean flavor is a lovely contrast to blue cheese’s sharp, tangy taste and creamy texture.
- Carrot – This is optional. Carrot lends a bit of earthy sweetness and contrasting color.
- Scallion – Scallion adds a verdant pop of color, as well as contrasting flavor. Even though scallion is on the mild side when it comes to onion, it’s sharp enough to cut through the rich flavors of the creamy dressing and blue cheese.
- Blue cheese – Go for a robust, pungent blue cheese here.
Instructions
- Make the dressing. Stir together the mayo, Greek yogurt, hot sauce, garlic powder, salt, and black pepper in a large bowl.
- Combine. Add the celery, carrot, and 3/4 of the scallion (reserving 1/4 for garnish), and toss to coat the veggies.
- Finishing touches (right before serving). Gently fold in the blue cheese crumbles. Taste and add additional salt, black pepper, and hot sauce as desired. Add the remaining scallion on top.
Storage
Store in an airtight container in the fridge for up to 4 days. Wait to add the blue cheese until right before serving.
Tips For the Best Blue Cheese Celery Slaw Recipe
- Greek yogurt in the dressing bumps up the protein a bit, cuts down on the fat, and adds a slightly tangy flavor to help create a balanced flavor profile.
- Scallion plays a big role in the well-balanced flavor of this slaw. If you don’t like scallion, you can substitute with 1 cup of finely chopped fresh chives.
- Make sure to use a good-quality blue cheese in this slaw. We want a sharp, robust blue cheese because the mayo will mellow its flavor.
How to Cut Celery
Compared to other vegetables, a head of celery is quite big and it can be intimidating if you’re not sure how to cut it. But once you try it, you’ll see how easy it is to cut celery!
- Pull each rib of celery off the stalk.
- Rinse the celery under cool running water to get off any dirt.
- Trim the bottom and top off of each rib. (But you can eat the leaves if you want, so you don’t need to cut them off.)
- Place a celery rib onto a cutting board and slice it horizontally. You can slice it thicker or thinner depending on what you’re making. For example, for this slaw I like thin slices, but for stew I like thicker slices of celery.
TIP: The whole head of celery is called a “stalk” and a single stick of celery is called a “rib”.
Frequently Asked Questions
It’s similar. Coleslaw is typically made with very thinly sliced or shredded cabbage in a creamy mayo-based dressing. Here we use thinly sliced celery instead of cabbage for a coleslaw-like salad.
Absolutely! To do so, add 3 cups of very thinly sliced cabbage and double the dressing.
Go for Roquefort, Blue Stilton, Gorgonzola Picante, or Danish Blue for sharp, pungent, funky flavor and rich, creamy texture.
More Recipes Where Celery is the Star
- Cream of Celery Soup (Gluten Free)
- Cheesy Celery Gratin (Low Carb)
- Or check out this collection of the best celery recipes!
Let’s Connect
Did you make this recipe? Please rate it and leave a comment below. You can also tag @anediblemosaic on social media.
To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!
Blue Cheese Celery Slaw Recipe
Email This Recipe
Get this recipe link emailed straight to your inbox!
Ingredients
- 1/4 cup mayo
- 1/4 cup plain Greek yogurt
- 2 teaspoons Frank’s RedHot sauce (more or less to taste)
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 3 large celery ribs (very thinly sliced)
- 1 large carrot (shredded)
- 4 scallions (white and green parts, thinly sliced)
- 3 ounces blue cheese (crumbled)
Instructions
- Make the dressing. Stir together the mayo, Greek yogurt, hot sauce, garlic powder, salt, and black pepper in a large bowl.
- Combine. Add the celery, carrot, and 3/4 of the scallion (reserving 1/4 for garnish), and toss to coat the veggies.
- Finishing touches (right before serving). Gently fold in the blue cheese crumbles. Taste and add additional salt, black pepper, and hot sauce as desired. Add the remaining scallion on top.
Notes
- Net Carbs: 3 grams per serving
- Serving Suggestion: This slaw is the perfect topping for Buffalo chicken burgers.
- Storage: Store in an airtight container in the fridge for up to 4 days. Wait to add the blue cheese until right before serving.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
Share it with me on Instagram and leave a comment to let me know your thoughts!
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
Free Bonus
This was AMAZING. My partner hates celery, and we both absolutely loved this. I had to sub sharp cheddar cheese for the blue cheese as we were out of blue, and used fat free mayo and low fat Greek yogurt, but followed the recipe otherwise–it’s a definite keeper! The perfect topping for turkey burgers :) Thanks!
Any substitute for the mayo? I cannot stand the taste or smell or it, even when it is homemade? Could I go all Greek yogurt? Otherwise it looks really good and even my husband – a celery hater, would maybe like it!
Debbie, You could try it with all Greek yogurt (it will have a bit more of a tangy flavor); also, sour cream would be a good alternative for the mayo here. If you give it a try, let me know what substitute worked best!
Wow! What a fabulous slaw!! It would be pretty with some purple cabbage, too… Hmmmm. Thanks!
I love a good slaw and this definitely looks like a winner. Fantastic job :)
Happy Blogging!
This sounds amazing! I love all the buffalo-chickeny-flavors… especially the blue cheese!
Well, I still haven’t outgrown my celery hatred, but I can see the goodness in this slaw! Definitely perfect as a burger topping!