Chilled Jellyfish Salad recipe - ingredients, nutrition and when to eat it
Chilled jellyfish, cucumber, and shrimp are tossed in a tangy, spicy mustard sauce.
Chilled jellyfish, cucumber, and shrimp are tossed in a tangy, spicy mustard sauce. Its crisp texture and bright, zesty flavor make it a great choice for a light lunch or a refreshing dinner side dish.
Chinese · 20 minutes to cook
Nutrition (per 355g serving): 240.1 kcal · protein 22.1g · carbohydrate 25.7g · fat 5.4g · sodium 903.1mg
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: Jellyfish can become tough if overcooked, so blanch it briefly in boiling water and cool it immediately.
Tips: Squeeze out plenty of moisture from the jellyfish so the sauce stays thick and flavorful.
Tips: Chill the sauce and toss everything just before serving to keep the cucumber crisp.
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Ingredients (1 serving)
- Jellyfish — 100 g
- Cucumber — 0.5 pc
- Shrimp — 4 pc
- Squid — 30 g
- Carrot — 20 g
- Prepared mustard — 1 Tbsp
- Vinegar — 1.5 Tbsp
- Sugar — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Garlic — 1 tsp
- Sesame seeds — 1 tsp