Cold Dishes
Cold Seaweed and Cucumber
timer
15 MIN
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Advanced
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4 servings
About This Recipe
This refreshing and crunchy Jellyfish and Cucumber Salad is a delightful appetizer that combines unique textures and vibrant flavors. The jellyfish is soaked and blanched to perfection, ensuring a tender yet crisp bite, while fresh cucumber adds a cool, juicy contrast. Aromatic minced ginger and garlic, along with fragrant cilantro, elevate the dish with their bold, zesty notes. The homemade dressing—a harmonious blend of soy sauce, sugar, vinegar, and sesame oil—ties everything together with a perfect balance of savory, sweet, and tangy flavors. Quick to prepare yet impressive in taste, this salad is a standout dish for any occasion, offering a light and satisfying start to your meal. Enjoy the crisp, umami-rich experience that makes this recipe truly special!
Instructions
Detailed preparation guide
servings
4
Total Time
15m
shopping_basket Ingredients
Main Ingredients
- jellyfish 150g
- cucumber 200g
The aromatics
- ginger 10g
- garlic 5g
- cilantro 10g
The sauce & seasonings
- soy sauce 2 tbsp
- sugar 1 tsp
- salt 0.5 tsp
- chicken essence 0.5 tsp
- cooking wine 1 tbsp
- vinegar 1 tbsp
- flower oil or sesame oil 1 tbsp
menu_book Directions
1
Step 1
Soak the jellyfish in cold water for 3-4 hours, changing the water 3-4 times during this period.
2
Step 2
Rinse the jellyfish until it is free of saltiness, then blanch it in 70°C-80°C water and soak it in cold water to cool.
3
Step 3
Cut the jellyfish and cucumber into strips, and mince the ginger, garlic, and cilantro.
4
Step 4
Mix soy sauce, sugar, salt, chicken essence, cooking wine, vinegar, and flower oil or sesame oil to make the dressing.
5
Step 5
Before serving, mix the dressing into the jellyfish strips and cucumber strips.
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