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Asian Jellyfish Head Salad
Take your taste buds on an exotic journey with our Asian Jellyfish Head Salad. This traditional dish, hailing from coastal regions of Asia, is a delightful mix of the oceanic crunch of jellyfish and the fresh, crisp vegetables. It is dressed in a sweet and tangy homemade sauce that brings out the unique flavors of each ingredient. A sprinkle of sesame seeds and green onions adds a final touch of texture and taste, making this salad not only refreshing but also visually appealing.
Ingredients
- Green onions
- 2, finely chopped
- Sesame seeds
- 1 tablespoon, toasted
- Sugar
- 1 teaspoon
- Sesame oil
- 1 tablespoon
- Soy sauce
- 2 tablespoons
- Rice vinegar
- 1 tablespoon
- Carrot
- 1, julienned
- Cucumber
- 1, julienned
- Jellyfish head
- 200g, cleaned and soaked
Instructions
- Rinse the jellyfish head under cold running water thoroughly, then soak it in clean water for 2 hours.
- After soaking, drain the jellyfish and slice it into thin strips.
- Take a large bowl and combine the jellyfish strips, julienned cucumber, and carrot.
- In a small separate bowl, whisk together the rice vinegar, soy sauce, sesame oil, and sugar until the sugar is fully dissolved to make the dressing.
- Drizzle the dressing over the salad and gently toss to ensure all ingredients are evenly coated.
- Before serving, garnish the salad with toasted sesame seeds and finely chopped green onions for an extra crunch and flavor.
Dietary Information
Dish Type: Salad • Prep Time: 20 minutes • Cook Time: 0 minutes • Calories: 150 • Fat: 5g • Carbs: 10g • Protein: 15g • Sodium: 500mg • Sugar: 5g
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