Chinese-Style Cold Platter recipe - ingredients, nutrition and when to eat it
Crunchy jellyfish, cucumber, and shrimp are tossed in a refreshing mustard-vinegar dressing. It makes a light summer dinner or a crisp side dish for lunch.
Chinese · 25 minutes to cook
Nutrition (per 303.3g serving): 192.2 kcal · protein 24.1g · carbohydrate 13.2g · fat 5.1g · sodium 578.5mg
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 blanched too long in very hot water. If using salted jellyfish, soak it thoroughly and adjust the saltiness first.
Tips: Toss with the dressing just before serving to keep the cucumber crisp.
Tips: Cool the shrimp and chicken breast completely before mixing so the salad does not become watery.
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Ingredients (1 serving)
- Jellyfish — 80 g
- Shrimp — 4 pc
- Chicken breast — 40 g
- Cucumber — 0.5 pc
- Carrot — 20 g
- Wood ear mushrooms — 15 g
- Garlic — 1 tsp
- Yellow mustard — 1 tsp
- Vinegar — 1.5 Tbsp
- Soy sauce — 1 tsp
- Sugar — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp