This loaf won the blue ribbon at the county fair; it is delicate and tender.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 9 ounces ready-to-eat shredded jellyfish
- 3 tablespoons sesame oil
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons rice vinegar
- 1 teaspoon white sugar, or to taste
- ¼ teaspoon chili oil, or to taste (Optional)
- 1 teaspoon grated fresh ginger root, or to taste
- 2 tablespoons white sesame seeds
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons thinly sliced green onion
Instructions
- Rinse and drain jellyfish; place into a bowl.
- Whisk sesame oil, soy sauce, vinegar, sugar, chili oil, and ginger together in a small bowl; stir into jellyfish and marinate 15 minutes.
- Place sesame seeds in a dry skillet over medium-low heat; toast until golden, about 1 minute. Set aside to cool, about 5 minutes.
- Stir cilantro and green onions into jellyfish mixture; sprinkle with sesame seeds and serve immediately.
- You can buy ready-to-eat bagged jellyfish at Asian markets. It is best to use the kind that is simply brined rather than salted; if the bag comes with a packet of seasoning, discard the seasoning or use it for something else. If you find a package of jellyfish that has not been shredded, follow the instructions for rinsing and preparing it.
- You can add anything you want to the salad in addition to or instead of the scallions and cilantro. My other variations include grated carrot, ribbons of cucumber, and crushed peanuts. Use your imagination and experiment!
Nutrition Facts
| Calories | 148 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 6271 mg |
| Sugars | 1 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Refreshing when served chilled on a bed of iceberg lettuce.
Quick fix add your favorite ingredients for balsamic vinegar salad