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Kombu Celery

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This vibrant kombu celery dish is a refreshing vegan snack that celebrates the natural crunch of garden-fresh vegetables. By infusing crisp celery sticks with the deep, umami notes of furikake and the aromatic richness of toasted sesame oil, this simple recipe transforms a humble fridge staple into a sophisticated side. It is an excellent choice for those seeking a light, savoury bite that balances salty and nutty flavours perfectly.

Ideal as a healthy midday snack or a unique addition to a Japanese-inspired spread, this dish benefits from a short resting time in the fridge. Chilling the ingredients allows the soy sauce and seaweed-flecked seasoning to penetrate the celery, creating a more intense flavour profile. Serve it chilled with an extra scattering of sesame seeds for added texture.

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Ingredients for Kombu Celery

  • 5 celery stalks, strings removed, cut into 3x1/2-inch sticks

  • 1 tablespoon furikake

  • 1 tablespoon toasted sesame oil

  • 1 teaspoon soy sauce

  • Toasted sesame seeds (for serving)

How to make Kombu Celery

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Toss celery, furikake, sesame oil, and soy sauce in a small bowl to coat. Chill uncovered 30 minutes to let flavours meld. Serve topped with sesame seeds.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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