Every now and then, I want a slaw that behaves less like a reset button and more like part of the feast. This blue cheese celery and walnut deli coleslaw does exactly that. It’s crisp, creamy, savoury and slightly nutty, with enough backbone to sit beside beef burgers, steak and smoky sausages without fading into the background.
A More Indulgent Take on Deli Slaw
This isn’t the slaw I make when the plate needs bright acidity or a sharp citrusy lift. It’s the one I make when I want richness, crunch and a bit of depth. Blue cheese gives the dressing a salty, tangy heft, celery keeps it from feeling too heavy and walnuts bring that slightly bitter, toasty note that makes the whole bowl more interesting. For the wider collection around it, everything sits in my best slaw recipes for the barbecue table.
Celery Carries More Than the Cheese
It would be easy to think this recipe is all about the blue cheese, but celery does a lot of the structural work. It keeps the slaw clean and crunchy, which matters because the dressing is richer than most. The flavour lands in a much heavier, more savoury place than herby celery dill cabbage slaw, and it has a very different sort of tang compared with smoked onion pickle deli slaw.
Best with Burgers, Steak and Proper Smoky Sausages
I make this most often when beef is on the grill. Burgers, bavette, sirloin and heavily charred sausages all suit it beautifully. It also works well spooned into rolls with sliced steak if you want something a bit more substantial than a standard slaw. If I want a gentler sweet side, sweet scallion corn mayo slaw is my move. If the barbecue needs something nuttier but lighter on dairy, nutty cabbage slaw with sesame does that job neatly.
Ingredients for 4 People
- 360 g white cabbage, finely shredded
- 140 g celery, finely sliced
- 35 g walnuts
- 55 g blue cheese, crumbled
- 45 g mayonnaise
- 40 g Greek yogurt
- 1 tbsp lemon juice, 15 ml
- 1 tsp white wine vinegar, 5 ml
- 1 tsp Dijon mustard, 5 g
- 1 tsp honey, 7 g
- 1 small shallot, 20 g, very finely minced
- 1/2 tsp fine sea salt, 3 g
- 1/2 tsp black pepper, 1 g
- 1 tbsp chopped parsley, 4 g
Ingredient Notes
Blue cheese needs to be punchy enough to matter, though not so fierce that it turns the whole bowl into a cheese dressing with cabbage in it. I like a creamy British blue here, something that crumbles easily and melts partly into the yogurt and mayo. Stilton works nicely, though any good blue with a savoury tang will do the job. I mash some of it into the dressing and leave some in tiny pieces so you get both flavour and texture.
Walnuts bring a bitterness that blue cheese really likes. Pecans are sweeter and softer, but walnuts give the slaw more edge, which is what I want beside grilled beef. Celery should be thinly sliced so it threads through the bowl instead of becoming chunky and watery. A small shallot is useful too. It adds a quiet oniony note without the bluntness of raw onion.
Equipment Needed
You’ll need a sharp knife, a chopping board, a large bowl and a smaller bowl for the dressing. A chef’s knife makes easy work of the cabbage and celery, while a small spoon or fork helps mash part of the blue cheese into the dressing. I like using a roomy bowl here because the dressing is thicker and needs proper tossing to coat everything evenly.
A small dry pan is useful for toasting the walnuts, which I recommend if you’ve got five spare minutes. Toasting deepens their flavour and makes them taste much more at home next to food from the barbecue. A whisk is helpful for the dressing too, though I usually finish it with a fork once the cheese goes in.
Instructions
Step 1, Toast the walnuts
Place the walnuts in a dry pan over low to medium heat for 3 to 5 minutes, stirring often, until fragrant and lightly toasted. Remove them from the pan, cool, then roughly chop.
Step 2, Prepare the vegetables
Finely shred the white cabbage and place it in a large mixing bowl. Thinly slice the celery and add it to the bowl with the chopped parsley.
Step 3, Make the blue cheese dressing
In a separate bowl, combine the mayonnaise, Greek yogurt, lemon juice, white wine vinegar, Dijon mustard, honey, minced shallot, sea salt and black pepper. Add about two thirds of the blue cheese and mash it into the dressing until mostly smooth, leaving a little texture.
Step 4, Dress the slaw
Pour the dressing over the cabbage and celery. Toss thoroughly so the vegetables are evenly coated.
Step 5, Add the walnuts and remaining cheese
Fold in most of the chopped walnuts and the rest of the crumbled blue cheese. Keep a small amount of each back for scattering over the top if you like.
Step 6, Rest and chill
Leave the slaw for 10 minutes, then chill for 20 to 30 minutes. This lets the cabbage soften slightly and gives the dressing time to settle.
Step 7, Taste and serve
Taste before serving and adjust with a little more lemon juice or black pepper if needed. Scatter over the reserved walnuts and blue cheese, then serve cold with barbecue.
Cooking Technique Notes for Blue Cheese Celery and Walnut Deli Coleslaw
This slaw needs control more than complexity. Blue cheese can take over quickly, so I split it between dressing and finishing. Mashing some into the dressing gives the bowl a consistent savoury tang, while leaving some crumbled means you still get those little salty pockets in the finished slaw. That layered approach stops the dressing from tasting flat or one-dimensional.
Walnuts are much better toasted than raw here. The heat brings out a deeper, rounder flavour and takes away some of the dusty taste raw walnuts can carry. I also like to add them after the slaw is already dressed rather than mixing them in from the start. That keeps more of their crunch intact. Celery does useful work too. Without it, the slaw could feel a little too rich and soft. Its fresh bite keeps the whole bowl from slumping into heaviness.
What to Serve with This Recipe
Blue cheese celery and walnut deli coleslaw is made for beef. I like it with burgers, grilled steaks, smoky sausages and barbecue beef ribs. It’s especially good when the meat has a peppery crust or a dark savoury glaze, because the richness of the slaw feels like part of the same conversation rather than a separate side.
It also works well in steak sandwiches or alongside grilled mushrooms and charred onions. On a bigger barbecue table, I’d serve it with baked potatoes, grilled corn and perhaps a sharper slaw elsewhere on the spread to keep things balanced. This is not the cooling, tangy bowl that freshens everything up. It’s the richer one that leans into the heartier side of the meal.
FAQ
Can blue cheese go in coleslaw?
Yes, absolutely. It makes a richer, more savoury slaw that works particularly well with beef, sausages and other hearty barbecue dishes.
What kind of blue cheese is best for slaw?
A creamy blue such as Stilton works very well because it mixes easily into the dressing while still giving a proper tang. Any crumbly blue with balanced saltiness will work.
Do walnuts belong in coleslaw?
Yes, especially in richer slaws. They add crunch and a slightly bitter toasted note that pairs beautifully with creamy dressings and strong cheese.
What meats go best with blue cheese slaw?
I think it’s best with burgers, steak, beef ribs and smoky sausages. It also works nicely in steak sandwiches.
Can I make blue cheese coleslaw ahead of time?
Yes, though I’d keep it to the same day if possible. It tastes best when the walnuts still have some crunch and the celery stays crisp.
How do I stop blue cheese slaw being too strong?
Use part of the cheese in the dressing and part as a finishing crumble, then taste before adding more. Lemon juice and yogurt also help keep the flavour in balance.
Best way to make Blue Cheese Celery and Walnut Deli Coleslaw
For the best blue cheese celery and walnut deli coleslaw, think about balance rather than quantity. More blue cheese does not always mean a better bowl. Too much and the cabbage disappears completely. I want enough cheese for savoury depth, though still enough room for the celery and walnuts to speak. Tasting the dressing before mixing is especially useful here.
The walnuts deserve a bit of care too. Toast them gently and let them cool before chopping. Warm nuts can soften the dressing and lose their texture more quickly than you’d think. I also keep some back for the top right before serving, because that final scatter gives the slaw a fresher crunch and makes the bowl look less muddled.
Recipe Variation Suggestions
For a fruitier version, add 1 small crisp pear cut into very fine matchsticks or 2 tbsp dried cranberries. Pear is particularly good with blue cheese and makes the slaw feel a bit lighter beside beef or pork. Cranberries shift it in a sweeter direction and work nicely with grilled chicken or turkey.
For a more savoury variation, add 1 tbsp finely chopped chives or swap the walnuts for toasted pecans. Chives sharpen the bowl slightly and make it feel more steakhouse-like. Pecans are softer and sweeter than walnuts, which makes the slaw rounder and a bit less assertive. Both work, though I still prefer walnuts when beef is on the grill.
How to Store Blue Cheese Celery and Walnut Deli Coleslaw
Blue cheese celery and walnut deli coleslaw will keep in the fridge for up to 2 days in an airtight container. The flavour stays good, though the walnuts soften and the celery loses some of its crispness over time. For the best texture, I’d eat it on the day it’s made.
No reheating is needed. Serve it cold. If it has firmed up in the fridge, stir it well and add a teaspoon of lemon juice or a spoonful of yogurt to loosen the dressing before serving.
Health Benefits and Dietary Alternatives
This slaw brings fibre from cabbage and celery, plus useful fats from walnuts and some calcium and protein from the cheese and yogurt. It’s definitely one of the richer bowls in this set, though that richness can be useful when the barbecue meal is built around robust meats and stronger savoury flavours.
For a lighter version, reduce the blue cheese a little and increase the yogurt. For a vegetarian version, the recipe is already there as written, provided the cheese suits your preferences. For nut-free eating, leave out the walnuts and replace them with toasted sunflower seeds for crunch. For lower sodium, choose a milder blue cheese and use slightly less salt in the dressing.
Blue Cheese Celery and Walnut Deli Coleslaw
Ingredients
- 360 g white cabbage finely shredded
- 140 g celery finely sliced
- 35 g walnuts
- 55 g blue cheese crumbled
- 45 g mayonnaise
- 40 g Greek yogurt
- 1 tbsp lemon juice
- 1 tsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 small shallot very finely minced
- ½ tsp fine sea salt
- ½ tsp black pepper
- 1 tbsp chopped parsley
Instructions
Toast the walnuts
- Place the walnuts in a dry pan over low to medium heat for 3 to 5 minutes, stirring often, until fragrant and lightly toasted. Remove them from the pan, cool, then roughly chop.
Prepare the vegetables
- Finely shred the white cabbage and place it in a large mixing bowl. Thinly slice the celery and add it to the bowl with the chopped parsley.
Make the blue cheese dressing
- In a separate bowl, combine the mayonnaise, Greek yogurt, lemon juice, white wine vinegar, Dijon mustard, honey, minced shallot, sea salt and black pepper. Add about two thirds of the blue cheese and mash it into the dressing until mostly smooth, leaving a little texture.
Dress the slaw
- Pour the dressing over the cabbage and celery. Toss thoroughly so the vegetables are evenly coated.
Add the walnuts and remaining cheese
- Fold in most of the chopped walnuts and the rest of the crumbled blue cheese. Keep a small amount of each back for scattering over the top if you like.
Rest and chill
- Leave the slaw for 10 minutes, then chill for 20 to 30 minutes. This lets the cabbage soften slightly and gives the dressing time to settle.
Taste and serve
- Taste before serving and adjust with a little more lemon juice or black pepper if needed. Scatter over the reserved walnuts and blue cheese, then serve cold with barbecue.