Chinese-style Jellyfish Salad

Ingredients

In this Chinese adaptation, the original Vietnamese Gỏi sứa is modified to suit the flavors and preferences of Chinese religious cuisines. The dressing is adjusted to include Chinese ingredients like soy sauce and sesame oil, which add a distinct umami flavor. The use of aromatic herbs like cilantro and mint is also common in Chinese cuisine, enhancing the overall fragrance of the dish. Additionally, the garnish of toasted sesame seeds and crushed peanuts adds a delightful crunch to the salad. We alse have the original recipe for Gỏi sứa, so you can check it out.

• 200g (7 oz) jellyfish, thinly sliced 200g (7 oz) jellyfish, thinly sliced
• 1 cucumber, julienned 1 cucumber, julienned
• 1 carrot, julienned 1 carrot, julienned
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon chopped cilantro 1 tablespoon chopped cilantro
• 1 tablespoon chopped mint 1 tablespoon chopped mint
• 1 tablespoon toasted sesame seeds 1 tablespoon toasted sesame seeds
• 2 tablespoons crushed peanuts 2 tablespoons crushed peanuts

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 8g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, rice vinegar, sesame oil, grated ginger, and minced garlic to make the dressing.
2. 2.
   Add the sliced jellyfish to the dressing and let it marinate for 30 minutes in the refrigerator.
3. 3.
   In a separate bowl, combine the julienned cucumber, carrot, and sliced bell peppers.
4. 4.
   Remove the jellyfish from the marinade and add it to the bowl of vegetables.
5. 5.
   Pour the remaining dressing over the salad and toss gently to combine.
6. 6.
   Sprinkle the chopped cilantro, mint, toasted sesame seeds, and crushed peanuts over the salad as a garnish.
7. 7.
   Serve the Chinese-style Jellyfish Salad chilled and enjoy!

Treat your ingredients with care...

• Jellyfish — Ensure that the jellyfish is properly cleaned and prepared before slicing. If using dried jellyfish, rehydrate it according to the package instructions before slicing.
• Cucumber — Remove the seeds from the cucumber before julienning to prevent excess moisture in the salad.
• Peanuts — For added flavor, lightly toast the peanuts in a dry pan before crushing them.

Tips & Tricks

• To enhance the flavor, allow the salad to marinate in the refrigerator for a longer period, up to 2 hours.
• Adjust the amount of ginger and garlic according to your personal preference for a stronger or milder flavor.
• For a spicier kick, add a small amount of finely chopped chili pepper to the dressing.
• Customize the salad by adding other vegetables like bean sprouts or radishes.
• Serve the salad as a refreshing side dish alongside Chinese main courses or as part of a larger spread.

Serving advice

Chinese-style Jellyfish Salad is best served chilled. It can be enjoyed as an appetizer or as a side dish alongside Chinese religious cuisines. Garnish each serving with additional toasted sesame seeds and crushed peanuts for added texture and visual appeal.

Presentation advice

Present the Chinese-style Jellyfish Salad in a shallow bowl or on a platter, allowing the vibrant colors of the vegetables and jellyfish to shine through. Arrange the salad neatly and sprinkle the garnishes evenly for an attractive presentation.