Chilled Jellyfish Salad recipe - ingredients, nutrition and when to eat it
This chilled, crunchy salad tosses jellyfish, cucumber, and carrot with a mustard sauce.
This chilled, crunchy salad tosses jellyfish, cucumber, and carrot with a mustard sauce. It’s a refreshing side dish for lunch or dinner when you want something light.
Salads & light · 20 minutes to cook
Nutrition (per 241g serving): 123.8 kcal · protein 7.6g · carbohydrate 14.2g · fat 4.4g · sodium 486.6mg
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 cooked too long, so blanch it briefly and rinse it immediately in cold water.
Tips: Dry the vegetables well so the sauce doesn’t become watery.
Tips: For a milder mustard flavor, let the mixed sauce sit for about 5 minutes before tossing it with the ingredients.
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Ingredients (1 serving)
- Jellyfish — 100 g
- Cucumber — 60 g
- Carrot — 25 g
- Onion — 20 g
- Korean mustard paste — 1 tsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Soy sauce — 1 tsp
- Garlic — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp