Cold Jellyfish Salad

If using dried jellyfish, rehydrate it according to package instructions, usually by soaking in cold water for several hours or overnight. If using pre-packaged prepared jellyfish, rinse it thoroughly under cold running water to remove excess salt and chemicals. Bring a pot of water to a boil, quickly blanch the jellyfish for 30 seconds, then immediately transfer to an ice bath to cool. Drain very well and gently squeeze out any excess water. Cut into bite-sized strips if not already.

Wash and julienne the cucumber and carrot into thin strips. If you prefer, you can lightly salt the cucumber strips and let them sit for 10 minutes to draw out excess water, then squeeze dry. This helps maintain crunchiness. Set aside.

In a small bowl, combine the minced garlic, light soy sauce, Chinkiang black vinegar, toasted sesame oil, and granulated sugar. Whisk until the sugar is dissolved. If using, stir in the chili oil now. Taste and adjust seasonings as needed; it should be a balance of savory, tangy, and slightly sweet.

In a large mixing bowl, add the well-drained jellyfish, julienned cucumber, and julienned carrot. Add the chopped fresh cilantro.

Pour the prepared dressing over the jellyfish and vegetable mixture. Gently toss everything together until all ingredients are evenly coated with the dressing. Be careful not to overmix, as jellyfish can become brittle.

Cover the bowl and refrigerate the Cold Jellyfish Salad for at least 30 minutes to allow the flavors to meld and for the salad to chill thoroughly. Before serving, give it a final gentle toss. Garnish with toasted sesame seeds and an extra drizzle of chili oil if desired. Serve immediately as a refreshing appetizer.