Step by Step
1
Prepare the Jellyfish
If using dried jellyfish, rehydrate according to package instructions, typically soaking in water for several hours and changing the water multiple times. For prepared jellyfish, rinse thoroughly under cold running water to remove excess salt or brine. Drain well and gently squeeze out any remaining water. Cut into bite-sized strips if not already shredded.
⏱ 10 min
2
Prepare Vegetables and Aromatics
Wash and julienne the cucumber into thin matchsticks. Mince the garlic and ginger finely. Chop the fresh cilantro.
⏱ 5 min
3
Make the Dressing
In a small bowl, combine the soy sauce, Chinese black vinegar, sesame oil, granulated sugar, minced garlic, and minced ginger. Whisk until the sugar is dissolved and the dressing is well combined. If desired, add chili oil for a touch of heat.
⏱ 5 min
4
Combine Ingredients
In a large mixing bowl, add the prepared jellyfish and julienned cucumber.
⏱ 2 min
5
Dress the Salad
Pour the prepared dressing over the jellyfish and cucumber mixture. Toss gently but thoroughly to ensure all ingredients are evenly coated with the dressing.
⏱ 3 min
6
Chill and Garnish
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill completely. Before serving, transfer the salad to a serving plate, garnish with chopped cilantro and toasted sesame seeds.
⏱ 30 min
7
Serve Cold
Serve immediately as a refreshing appetizer. This salad is best enjoyed fresh.
⏱ 0 min
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