Cold Jellyfish Salad

If using dried jellyfish, rehydrate according to package instructions, typically by soaking in cold water for 30 minutes to an hour until pliable. For prepared jellyfish, rinse thoroughly under cold running water to remove excess salt and impurities. Drain well and gently squeeze out any remaining water. Slice the jellyfish into thin, bite-sized strips.

Wash and peel the cucumber and carrot. Using a mandoline or a sharp knife, julienne both the cucumber and carrot into thin, matchstick-sized strips. Set aside in a mixing bowl.

Bring a small pot of water to a rolling boil. Carefully add the prepared jellyfish strips to the boiling water and blanch for no more than 10-15 seconds. Immediately remove the jellyfish with a slotted spoon and plunge it into an ice bath to stop the cooking process and maintain its crisp texture. Drain thoroughly and pat dry.

In a small bowl, combine the minced garlic, light soy sauce, Chinkiang black vinegar, sesame oil, granulated sugar, and chili oil. Whisk all ingredients together until the sugar is fully dissolved and the dressing is well combined.

Add the blanched and drained jellyfish strips to the bowl with the julienned cucumber and carrot. Pour the prepared dressing evenly over the ingredients.

Gently toss all the ingredients together until the jellyfish and vegetables are thoroughly coated with the dressing. Garnish with toasted sesame seeds. For best flavor, let the salad sit for 5-10 minutes before serving to allow the flavors to meld. Serve immediately as a refreshing appetizer.