Sesame Jellyfish Salad recipe

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Ingredients

9 ounces ready-to-eat shredded jellyfish
3 tablespoons sesame oil
2 teaspoons low-sodium soy sauce
2 teaspoons rice vinegar
1 teaspoon white sugar, or to taste
¼ teaspoon chili oil, or to taste
1 teaspoon grated fresh ginger root, or to taste
2 tablespoons white sesame seeds
2 tablespoons chopped fresh cilantro
2 tablespoons thinly sliced green onion

Nutrition Info

148 calories
carbohydrate: 2.7 g
cholesterol: 3.2 mg
fat: 13.6 g
fiber: 0.7 g
protein: 4.5 g
saturatedFat: 2 g
servingSize: -
sodium: 6271.2 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Rinse and drain jellyfish, place into a bowl.

  2. Whisk sesame oil, soy sauce, vinegar, sugar, chili oil, and ginger together in a small bowl, stir into jellyfish and marinate 15 minutes.

  3. Place sesame seeds in a dry skillet over medium-low heat, toast until golden, about 1 minute. Set aside to cool, about 5 minutes.

  4. Stir cilantro and green onions into jellyfish mixture, sprinkle with sesame seeds and serve immediately.

Recipe Yield

4 servings

Recipe Note

I learned to love sesame-flavoured jellyfish from having it at Chinese banquets growing up. Now I make this variation of jellyfish salad with chopped or grated veggies and a spicy sesame sauce. This makes a refreshing and delicious side dish or Chinese-style shared dish. Jellyfish is flavourless, but it is delightfully crunchy and lends itself to various flavour combinations. Serve chilled or at room temperature.

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