Jellyfish Cucumber Salad Food

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SESAME JELLYFISH SALAD



Sesame Jellyfish Salad image

I learned to love sesame-flavoured jellyfish from having it at Chinese banquets growing up. Now I make this variation of jellyfish salad with chopped or grated veggies and a spicy sesame sauce. This makes a refreshing and delicious side dish or Chinese-style shared dish. Jellyfish is flavourless, but it is delightfully crunchy and lends itself to various flavour combinations. Serve chilled or at room temperature.

Provided by Irene Y

Categories     Salad     Seafood Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 10

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
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

Steps:

  • 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.

Nutrition Facts : Calories 148 calories, Carbohydrate 2.7 g, Cholesterol 3.2 mg, Fat 13.6 g, Fiber 0.7 g, Protein 4.5 g, SaturatedFat 2 g, Sodium 6271.2 mg, Sugar 1.2 g

JELLYFISH & CUCUMBER SALAD



Jellyfish & Cucumber Salad image

this a different type of salad with a wounderful peanut dressing you won't regreat giving this a try

Provided by R.Rowand

Categories     Vegetable

Time 35m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 8

1/2 lb jellyfish
1 large cucumber, julienne
1 tablespoon creamy peanut butter
1 tablespoon soy sauce
1 tablespoon vinegar
1 tablespoon sugar
1 teaspoon sesame oil
1 dash hot chili oil

Steps:

  • Wash jelly fish rinse under running water about 20 mins or until fish is no longer salty.
  • cut in to strips.
  • put in boiling water for 5 sec and rinse with cold water immediately.
  • drain and blot dry.
  • arrange cucumber on seving plate place jelly fish on cucumber.
  • in a bowl mix remaining ingredients mix until smooth serve in ramekins with salad.

Nutrition Facts : Calories 60.3, Fat 3.2, SaturatedFat 0.6, Sodium 271.3, Carbohydrate 6.9, Fiber 0.7, Sugar 4.8, Protein 2

MARINATED JELLYFISH WITH CUCUMBER SALAD



Marinated Jellyfish with Cucumber Salad image

Categories     Salad     Sauce     Cucumber     Boil

Yield serves 4

Number Of Ingredients 18

Amazu Marinade
1 cup rice wine vinegar
1/4 cup Dashi (page 40)
1 tablespoon usukuchi (light-colored Japanese soy sauce)
1/4 cup plus 1 teaspoon sugar
1 teaspoon salt
Pinch of ichimi togarashi (Japanese red pepper flakes)
12 ounces cured jellyfish, cut into 3- to 4-inch-long by 1/4-inch-wide pieces
Cucumber Salad
3/4 cucumber, peeled and sliced into very thin 2-inch-long matchsticks
1/8 jicama, peeled and sliced into very thin 2-inch-long matchsticks
1/2 carrot, peeled and sliced into very thin 1-inch-long matchsticks
Garnishes
1 tablespoon plus 1 teaspoon sesame oil
1/2 teaspoon hot chili oil
1/2 teaspoon white sesame seeds
2 scallions, bottom half thinly sliced on a sharp angle
2 sprigs cilantro

Steps:

  • To make the marinade, combine all the ingredients in a small saucepan and set over high heat. Bring the mixture to a boil and immediately turn off the heat. Allow the marinade to cool to room temperature.
  • Prepare an ice bath and set aside. Place the jellyfish in another bowl under cold running water for 20 minutes to remove the excess salt. Bring a pot of water to a boil and quickly blanch the jellyfish, just 1 or 2 seconds. Remove and immediately submerge the jellyfish in the ice bath. Drain well and combine the jellyfish with the marinade. Cover and refrigerate for 2 to 3 hours.
  • To make the salad, divide the cucumbers among 4 shallow bowls, arranging them in a line in the center. In each bowl, place one-fourth of the carrots and jicama on opposite sides of the cucumber.
  • Drain the jellyfish from the marinade; reserve the marinade. Top the vegetables with one-fourth of the jellyfish, followed by 2 tablespoons of the reserved marinade, 1 teaspoon of the sesame oil, 1/8 teaspoon of the chili oil, 1/8 teaspoon of the sesame seeds, and one-fourth of the scallions. Finish the bowls with 3 or 4 cilantro leaves.

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