I first created this slaw to go on a shredded Buffalo chicken sandwich, where the cool, mineral crunch of celery and the cave-y funk of blue cheese pair perfectly with spicy, tangy chicken. It’s also the perfect accompaniment to a spicy lamb kebab, though; it would be delicious with figs and pancetta on a white pizza; and it’s fantastic with a regular old steak and baked potato. Or if you’re feeling retro, you can just pile it into a celery vase and use it as the centerpiece for your dinner table.
- In a medium-sized bowl, whisk together the buttermilk, mayonnaise, sour cream, vinegar, chives, celery salt, salt and pepper. Crumble in the blue cheese and stir to combine.
- On a mandoline (or using a sharp knife), very finely slice the celery stalks on a slight bias. Try to include some of the tender inner stalks with the outer stalks for the best balance of flavor and texture.
- Toss the sliced celery with the dressing. It’s best used right away; like with most slaws, the celery will begin to weep and dilute the dressing the longer it sits.
Heather Arndt Anderson is a Portland, Oregon-based food writer, culinary historian, and botanist. She is the author of three single-subject books: Chillies: A Global History (Reaktion, 2016), Portland: A Food Biography (Rowman & Littlefield, 2014), and Breakfast: A History (AltaMira, 2013). Her first piece of single-subject food writing was published when she was seven years old; it was a poem about an orange.