Crispy Celery Slaw

Crispy celery slaw is thinly sliced celery tossed with radishes, golden raisins, green onions, red bell pepper, and crispy bacon in a tangy dressing made with cider vinegar, honey, and stone ground mustard. It’s a twist on traditional cabbage coleslaw that makes celery the star. Perfect for summer BBQs, picnics, potlucks, or when you want a crunchy side dish that’s different from the usual. Ready in 13 minutes, serves 6 people using simple ingredients.

This crispy celery slaw makes celery the star for once!

Celery is always the bridesmaid, never the bride. She’s added to crudités trays but eaten last. Tossed into broths and roasts for flavor but strained out because she’s mushy. Added to soups for bulk but rarely for anything else. Poor celery is rarely in the spotlight!

Well, not anymore. This celery slaw highlights all parts of celery – her amazing texture, her crisp attitude, and her ability to hold up to a tangy bacon dressing. She stays crisp longer than cabbage and can handle the weight of a more traditional creamy dressing if you want.

This slaw is made of thinly sliced celery, tossed with radishes, golden raisins, green onions, and red bell pepper, crispy bacon pieces, and a tangy honey-mustard vinaigrette. It’s the perfect side dish for summer picnics and BBQs when you want something different from regular coleslaw!

More Summer Slaws & Salads

• Cucumber Salad – Cool and crisp
• Cabbage Apple Slaw – Sweet and tangy
• Broccoli Grape Salad – Crunchy and sweet
• Coleslaw – Classic version

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See recipe card for complete information on ingredients and their quantities.

Ingredient Notes

Celery – Grab firm stalks and remove strings. Slice thin and you can use the whole stalk including leaves!

Radishes – I love the color and they add a peppery flavor. Slice thin so they aren’t overpowering.

Golden Raisins – Add sweetness. Regular raisins or dried cranberries work too. Make it sweeter with dried cherries.

Green Onions – Slice the green parts only. The white parts will be too much with the radishes.

Red Bell Pepper – I like to use the red peppers for color but you can also use the orange or yellow ones. I’d skip the green ones as they can be a bit too bitter for this recipe.

Bacon – Use thick cut or center cut bacon for more meat. Save the bacon fat when you cook it for the dressing!

Cider Vinegar – Swap this out for red wine vinegar, white wine vinegar, or regular distilled white vinegar.

Honey – Balances the vinegar with sweetness. Swap for your favorite sugar substitute if you prefer.

Stone Ground Mustard – I use whole grain mustard for the texture but you can use Dijon or your favorite yellow mustard.

Celery Salt – Amplifies the celery flavor, so don’t leave it out. If you don’t have this you can substitute celery salt or leave it out all together. When using celery salt, delete the other salt in the recipe.

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How To Make Celery Slaw

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

Storage & Serving

Refrigerator: Store in an airtight container for up to 2 days. Celery stays crispier than cabbage so it will hold up nicely.

Serve Cold or Room Temp: This tastes great either way but I prefer it cold.

Best Fresh: Celery holds up better than cabbage, but this is still best the day you make it.

Add Bacon Last: If making ahead, add chopped right before serving so the bacon stays crispy.

Variations

Creamy Version: Add mayonnaise or sour cream to the dressing for creamy coleslaw.

Different Dried Fruit: Use regular raisins, dried cranberries, or chopped dried apricots instead of golden raisins.

Add Nuts: Toss in chopped walnuts or toasted pecans for extra crunch.

Spicy: Add a pinch of red pepper flakes or diced jalapeño.

Different Mustard: Use Dijon instead of stone ground mustard.

Apple Addition: Add diced apple for sweet crunch.

No Bacon: Skip bacon for vegetarian version. Use olive oil in the dressing instead of bacon fat.

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Serve This With:

• Pulled Pork – BBQ classic
• Burgers – Summer cookout
• Grilled Chicken – Simple pairing
• Hot Dogs – Picnic favorite

Why Celery for Slaw?

Celery has amazing texture and stays crisp longer than cabbage. The stalks are crunchy, the leaves add flavor (don’t throw them away!), and celery can hold up to heavier dressings without wilting.

Plus, celery is often overlooked and deserves to shine! This slaw gives celery the spotlight she deserves.

Don’t bother removing the strings from celery stalks, if you cut the pieces small – they add texture and celery has feelings after all!

Frequently Asked Questions

Recipe Tips & Tricks

• Slice celery thin for best texture and easier eating.
• Don’t throw away celery leaves – use them in the slaw or save for soups!
• Save bacon fat for the dressing – it adds amazing flavor.
• Slice radishes thin so they’re not too peppery.
• Add bacon pieces right before serving if making ahead so they stay crispy.
• Use stone ground mustard for texture, or Dijon for smoother dressing.
• Serve cold or room temperature – both are delicious!

This crispy celery slaw recipe is a fun twist on traditional coleslaw! Perfect for summer BBQs when you want something different.

{Originally published 08/19/14 – photos and recipe notes updated 05/26/26}

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