Salad: United States – Crisp Celery-Apple Slaw with Buttermilk Blue Cheese Dressing

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 20 min

Total 40 min

Ingredients

2 cups (150 g) thinly shredded green cabbage
1 cup (120 g) thinly sliced celery
1 / 4 cup (15 g) chopped celery leaves
2 medium carrots, peeled into ribbons or matchsticks
1 large Granny Smith apple, cut into matchsticks
2 tbsp (30 ml) very thinly sliced red onion
2 tbsp (8 g) chopped fresh chives
1 tbsp (4 g) chopped fresh dill
1 / 2 tsp celery seeds
1 / 2 cup (120 g) plain Greek yogurt
1 / 3 cup (80 ml) buttermilk
1 / 2 cup (56 g) crumbled blue cheese, plus extra for garnish (optional)
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) apple cider vinegar
1 tsp Dijon mustard
1 tsp honey
1 small garlic clove, finely grated (optional)
1 / 2 tsp kosher salt, plus more to taste
1 / 2 tsp freshly ground black pepper

Instructions

In a bowl, whisk yogurt, buttermilk, lemon juice, vinegar, Dijon, honey, garlic (if using), salt, and pepper until smooth. Fold in the blue cheese, lightly mashing some to thicken. Let stand 10 minutes.
In a large bowl, combine cabbage, sliced celery and celery leaves, carrots, apple, red onion, chives, and dill.
Pour about two-thirds of the dressing over the salad and toss to lightly coat. Add more dressing to taste.
Sprinkle in the celery seeds and toss again. Adjust salt and pepper as needed.
Chill 10–20 minutes to crisp and meld flavors.
Garnish with a little extra blue cheese if desired and serve alongside the wings; keep any remaining dressing for drizzling.