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Crisp and Creamy Celery Salad

Celery Slaw

The farmer’s markets have closed.

Most vegetable gardens have gone to sleep.

Even my cold-hardy kale was apparently done in by our first snow.

Fresh vegetables at the grocery store don’t seem very plentiful or appealing.

But there always seems to be a lot of celery.

Celery may seem like a humble vegetable, but my family loves it many ways!

Oftentimes they don’t even know they’re eating it. (I put it in almost every soup, casserole and stir-fry I make whether the recipe calls for it or not.)

Sometimes we crunch it plain . . . other times we do one of the following:

  • Fill with cream cheese for a refreshing snack.
  • Fill with peanut or almond butter and top with raisins for an energy pick-me-up.
  • Dip in homemade hummus.

For a cooked side dish that tastes like stuffing (or dressing) follow these steps:

  1. Lightly sauté 4 cups sliced celery in butter with diced carrots and onions.
  2. Add about 1/2 cup chicken broth, salt, sage and thyme (about 1/2 teaspoon each).
  3. Braise (covered) about 15 minutes.
  4. Uncover to reduce liquid and glaze veggies.
  5. Check flavor and add pepper and more salt to taste.

This Crisp and Creamy Celery Salad (or slaw) is a raw vegetable side dish that has all my kids clamoring for seconds. It always disappears quickly, so we eat it year round.

The dressing is based on sour cream. The only additional vegetable is a little bit of red onion. Even that can be optional. As far as sour cream goes, I like Daisy brand. The only ingredient is “cultured cream.” No unnecessary fillers or additives. Its good and thick and tastes great.

Be sure to make it an hour (or three) before you want to eat so the flavors have some time to meld.

If you like your salad really creamy then double the amount of dressing.

Celery Salad

Creamy Celery Salad


  • 1 bunch celery
  • 6 tablespoons sour cream
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon dijon mustard
  • 3/4 teaspoon salt (Celtic Sea Salt is my favorite.)
  • 1/2 teaspoon coconut sugar
  • 1/4 cup diced red onion


  • Wash and trim celery. Slice into very thin diagonal slices (leaves can be included) and put in medium size bowl.
  • Combine remaining ingredients and mix well to create dressing.
  • Stir dressing into celery and mix thoroughly.
  • Allow to marinate for 1-3 hours in fridge to meld flavors.


The red onion is yummy, but it can be omitted if you don't happen to have any on hand.


Tangy Carrot Slaw is another raw vegetable side dish we enjoy all year round.

This post contains an Amazon affiliate link.

How do you like to eat or serve celery?

This post is shared at: So Much At Home, Coffee and Conversation, Real Food Fridays, Foodie Fridays, Fellowship Fridays, Kitchen Dreaming and Savoring Saturday.

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  1. YUM! I’ll eat celery just about every way possible! Thanks for sharing at Real Food Friday. Hope to see you again tonight.

  2. Brittany at EquippingGodlyWomen.com says:

    We don’t eat much celery, but I guess I do like it IN things. I just never remember to buy it if the recipe doesn’t call for it! (and it never does….) Will have to remember to add that in somewhere (I snuck in egglplant and mushrooms today 🙂 )

  3. mylifecookbook says:

    I was just thinking about doing something with celery (other than putting it in soups or stuffing it with cream cheese). It’s like you read my mind! (Found you on Savoring Saturdays!).

  4. Oddly enough my kids love celery. I am not a huge fan…I like it as a dip carrier.

  5. Sounds so healthy and tasty. Thanks for sharing on Real Food Fridays. Pinned & twitted.

  6. I love that braised idea! I admit, I’m not much of a raw veggie fan but I might need to try that!

Your turn! I'd love to hear your thoughts or questions.