Cold Dishes
Jellyfish Salad
timer
10 MIN
signal_cellular_alt
Medium
person
4 servings
About This Recipe
This refreshing and crunchy Jellyfish Salad is a delightful mix of textures and flavors, perfect for a light appetizer or side dish. Tender jellyfish is soaked and blanched to perfection, then tossed with crisp purple cabbage and cucumber for a vibrant bite. The dish comes alive with a tangy-sweet sauce made from aged vinegar, light soy sauce, and fragrant oil, balanced with a hint of garlic paste for depth. Toasted white sesame seeds add a nutty finish, enhancing every mouthful. Quick to prepare yet packed with umami and freshness, this salad is a standout for its unique combination of ingredients and bold, savory-sweet dressing. Ideal for hot days or as a palate-cleansing starter, it’s a dish that surprises and satisfies with every bite.
Instructions
Detailed preparation guide
servings
4
Total Time
10m
shopping_basket Ingredients
Main Ingredients
- jellyfish 200g
The aromatics
- purple cabbage 100g
- cucumber 100g
- white sesame seeds 1 tbsp
The sauce & seasonings
- garlic 2 cloves (crushed)
- white sugar 1 tsp
- aged vinegar 2 tbsp
- light soy sauce 1 tbsp
- fragrant oil 1 tsp
menu_book Directions
1
Step 1
Soak the jellyfish in cold water and change the water several times to remove the salty taste.
2
Step 2
Cut the purple cabbage and cucumber into thin strips.
3
Step 3
Prepare the garlic paste.
4
Step 4
Mix the white sugar, aged vinegar, light soy sauce, salt, and fragrant oil together.
5
Step 5
Boil water, blanch the jellyfish for 5 seconds, and then immediately remove it.
6
Step 6
Put the jellyfish, purple cabbage, and cucumber into a large bowl.
7
Step 7
Pour the sauce into the bowl.
8
Step 8
Sprinkle toasted white sesame seeds and mix well to serve.
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