Crunchy Jellyfish Salad with Cucumber and Sesame
A cold, crunchy jellyfish salad with cucumber, carrot, scallions, sesame, rice vinegar, and soy sauce.
Ingredients
- 12 oz prepared jellyfish drained well; prepare according to package directions
- 1 English cucumber julienned and patted dry
- 1 medium carrot julienned
- 2 scallions thinly sliced
- 2 tbsp rice vinegar
- 1 tbsp light soy sauce
- 2 tsp toasted sesame oil
- 1 tsp sugar
- 1 small garlic clove finely grated
- 1 tsp toasted sesame seeds plus more for serving
- 1 tsp chili crisp or chili oil optional
Instructions
- Complete all package-directed soaking, rinsing, or other preparation first. Drain thoroughly, blot away excess moisture, and cut long pieces into bite-size strips if needed.
- Julienne the cucumber and carrot and thinly slice the scallions. Pat the cucumber dry if it is especially watery.
- Whisk the rice vinegar, soy sauce, toasted sesame oil, sugar, garlic, and optional chili crisp until the sugar dissolves.
- Combine the prepared jellyfish, cucumber, carrot, and scallions in a chilled bowl. Add the dressing and toss gently until evenly coated.
- Sprinkle with toasted sesame seeds and serve immediately for the sharpest crunch, or chill for about 10 minutes before serving.
Notes
Use only jellyfish sold for human consumption. Preparation varies by product, so follow the package instructions for rinsing, soaking, heat treatment, storage, and use-by timing. Keep the salad cold and refrigerate leftovers promptly. For best texture, dress shortly before serving.