Jellyfish Salad

Jellyfish Salad is a refreshing and unique Chinese appetizer that combines the delicate texture of jellyfish with vibrant vegetables and a tangy dressing. This dish is not only light and flavorful but also packed with nutrients, making it a perfect start to any meal.

Ingredients

• Dried jellyfish - 100 grams
• Cucumber - 1 medium, thinly sliced
• Carrot - 1 medium, julienned
• Red bell pepper - 1 small, thinly sliced
• Garlic - 1 clove, minced
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Soy sauce - 1 tablespoon
• Sugar - 1 teaspoon
• Chili oil - 1 teaspoon (optional)
• Sesame seeds - 1 teaspoon, toasted
• Fresh cilantro - a handful, chopped

Steps

1. Soak the dried jellyfish in cold water for about 10 minutes, then drain and rinse thoroughly. Repeat this process twice to ensure the jellyfish is adequately rehydrated and softened.
2. After rinsing, place the jellyfish in a pot of boiling water and blanch for 2-3 minutes. Drain and let cool.
3. In a large mixing bowl, combine the cooled jellyfish, cucumber, carrot, red bell pepper, and minced garlic.
4. In a separate small bowl, whisk together the sesame oil, rice vinegar, soy sauce, sugar, and chili oil (if using) until well combined.
5. Pour the dressing over the salad mixture and toss gently to ensure everything is well coated.
6. Let the salad marinate in the refrigerator for at least 10 minutes before serving to enhance the flavors.
7. Before serving, sprinkle with toasted sesame seeds and chopped cilantro for garnish.

Nutrition

• Calories: 120
• Protein: 10 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Low in calories, making it a great option for weight management.
• Rich in protein and low in fat, supporting muscle health and satiety.

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