Asian Jellyfish Head Salad

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

  1. Rinse the jellyfish head under cold running water thoroughly, then soak it in clean water for 2 hours.
  2. After soaking, drain the jellyfish and slice it into thin strips.
  3. Take a large bowl and combine the jellyfish strips, julienned cucumber, and carrot.
  4. 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.
  5. Drizzle the dressing over the salad and gently toss to ensure all ingredients are evenly coated.
  6. 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