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celery cut into four different ways on a cutting board
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How to Cut Celery

Learn how to slice and dice celery, cut it into sticks, and chop it on an angle.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 16kcal

Ingredients

  • 1 pound celery

Instructions

  • Before cutting celery, trim and wash it. Trim off the tough, dirty, and/or discolored parts of the ends. Then, trim off the leafy tops down to the joint. Wash each rib under running water to remove any dirt. Pat dry.

Sticks

  • For wide celery sticks that can be stuffed, cut each rib of celery crosswise in half or into thirds.
  • For thin celery sticks or batons, cut each rib of celery crosswise in half or into thirds. Then, slice each piece lengthwise into four skinny sticks.

Diced

  • Follow the instructions for cutting skinny celery sticks. Then, cut the sticks crosswise into diced pieces.

Sliced

  • Cut each rib crosswise into slices of your desired size.

Angled

  • Hold the rib or your knife at a 45-degree angle and cut into pieces of your desired size.

Video

Notes

  • Store cut celery in an airtight container or jar. Add water to the container until it covers the celery. Seal tightly. Keep in the refrigerator for up to 2 weeks, replenishing the water every few days.
  • If you are storing a head of celery that has not been cut, wrap it in aluminum foil. Store in a drawer in the fridge for up to 4 weeks.
  • Use cut celery for dipping, on veggie trays, in salads or soups, or for stuffing.

Nutrition

Serving: 2ribs | Calories: 16kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 91mg | Potassium: 295mg | Fiber: 2g | Sugar: 2g | Vitamin A: 509IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 0.2mg