Chilled Cucumber and Jellyfish Salad recipe - ingredients, nutrition and when to eat it
A chilled salad of cucumber, jellyfish, and imitation crab tossed in a mustard-vinegar sauce.
A chilled salad of cucumber, jellyfish, and imitation crab tossed in a mustard-vinegar sauce. Crisp cucumber and springy jellyfish come together with a tangy flavor and a lively mustard kick. It makes a light side for lunch or dinner on a hot day.
Salads & light · 20 minutes to cook
Nutrition (per 248g serving): 111.1 kcal · protein 8.5g · carbohydrate 15.4g · fat 2.1g · sodium 517.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Saltiness varies by brand for brined jellyfish, so taste it and adjust the soaking time.
Tips: Remove the cucumber seeds to reduce excess moisture and help it stay crisp longer.
Tips: Toss with the sauce just before serving to keep the vegetables crisp.
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Ingredients (1 serving)
- Cucumber — 0.5 pc
- Salted jellyfish — 70 g
- Imitation crab — 2 pc
- Carrot — 0.2 pc
- Prepared mustard — 1 tsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Soy sauce — 0.5 tsp
- Sesame seeds — 0.5 tsp