Chinese Jellyfish Salad
Chinese jellyfish salad is commonly served at Chinese banquets. This salad is tangy, crunchy, savoury and refreshing. Make this restaurant quality dish right at home! Dressing it with soy sauce, vinegar, sugar and sesame oil is all it takes!
Equipment
- Cutting board
- Knife
- Pot
- Container
- Medium bowl
- Measuring spoons
Ingredients
Pickled vegetables
- ½ daikon, large
- 1 carrot
- 2 cups cabbage shredded
- ½ cup vinegar
- ½ cup sugar
Jellyfish
- 1 pkg jellyfish ready to eat
- 2 tbsp soy sauce light
- 1 tbsp vinegar
- 1 tbsp sesame oil
- 1 tsp sugar
- toasted sesame seeds for garnish
Instructions
Pickled vegetables
- Heat vinegar and sugar in a pot, until sugar dissolves. While that cools, cut cabbage into thin strips. Peel and cut carrot and daikon into matchsticks. Place in a glass container and pour cooled pickling juice over them. A quick pickle of 4 hours would work but overnight would be better.
Jellyfish
- Remove jellyfish from packaging. Discard the seasoning packet or reserve for another use. Rinse well and drain jellyfish in a bowl of water.
- Mix soy sauce, vinegar, sugar and sesame oil in a bowl and pour over jellyfish. Toss jellyfish in soy sauce mixture. Optional, if you add cucumber ribbons and shredded chicken to the salad, those two items must marinate for 30 minutes.
- Remove vegetables from pickling liquid and put it on the plate. This will serve as the base. Add jellyfish on top. Sprinkle with toasted sesame seeds and serve cold. Enjoy!
Notes
Did you make this? Tag @cookwith.chopsticks and #cookwithchopsticks on IG or leave a comment on the blog!
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- You can substitute vinegar with rice wine vinegar (makes it less acidic) or Chinese black vinegar (for a more intense acidity)
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- Make it less salty with a low sodium soy sauce.
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- Add shredded chicken for more protein or add cucumber ribbons for an extra crunchy freshness. Make sure you season the chicken and cucumber in the same jellyfish marinade for 30 minutes.
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- Drizzle some chili oil for a spicy kick!