Sesame Jellyfish Salad recipe

All Recipes Salad Seafood Salad Recipes

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.

Do you like the recipe? Share this tasty recipe!