Kombu Celery

Vegetables - like 'em or hate ‘em I’m here to help you learn how to love them. I think the ultimate problem with vegetables is that people aren’t used to eating them and/or may not know how to prepare them. I’m here to help. I’ll only bring you “keeper” recipes, those that are repeat recipes that you’ll want to make over and over. Only the best of the best. You can thank me later.

Celery - not the most liked vegetable around, am I right? It’s actually mainly water if I’m being perfectly honest. So why would I be promoting for you to eat a vegetable that’s mainly water? It’s called exposure to all vegetables. You get to be the judge of which ones you like and which ones you don’t. So I’m starting off with one that makes a great appetizer, a great before dinner snack that won’t ruin your appetite and actually gives you a little fiber, and/or an add-in to your salads for some extra crunch! Have I convinced you yet?

The real truth is that I often times buy celery for a recipe that is using a mirepoix - onions, celery, and carrots - and 9 times out of 10 the recipe only uses 1-2 stalks of the celery, which leaves me with the rest of the celery. I hate food waste and most times end up eating the celery with some peanut butter and/or blue cheese dressing, but if I’m being perfectly honest, there are times when the celery ends up at the bottom of the vegetable drawer and well, doesn’t get eaten. So I wanted to find a way that I could use up the celery that didn’t require peanut butter or blue cheese dressing. I think you’re going to like this savory take on celery.

I did use a Japanese seasoning in this recipe, Furikake, which you might not be familiar with. Furikake is a mix of sesame seeds and seaweed. Some versions use dried fish as well, but not the one I bought. I ordered it on Amazon as I don’t have an Asian grocery store close by to me (and my normal grocery store doesn’t carry it). Furikake can be used to add to rice, vegetables, and/or fish. So don’t think you won’t use up all the Furikake if you buy it - you will! I’m already a 1/4 way through my container and I’ve only used it to make the celery. And I’ve been dying to add it to other dishes. Trust me on this one. Buy the Furikake.

So here you have it - savory celery that you won’t be able to stop munching on, in a good way. Cheers to eating more veggies!

Kombu Celery - Background.jpg

Kombu Celery


  • 5 celery stalks, cut into sticks

  • 1 tablespoon furikake

  • 1 tablespoon sesame oil

  • 1 teaspoon soy sauce

  • optional: extra sesame seeds for serving


Toss celery, furikake, sesame oil, and soy sauce in a small bowl to coat. Chill uncovered 30 minutes to let flavors meld. Serve topped with sesame seeds. Best served immediately - doesn’t hold up well over time - but you’ll end up eating it all in one sitting. Promise.

Kombu Celery - Close-up.jpg

Up close shot. Getting people excited about vegetables, one recipe at a time.