Cold Jellyfish Salad

2 servings
20 min
Very Easy





  • Pour hot water onto the ready to use jellyfish for 15-20 minutes in a heat resistant bowl.
  • Pour away the hot water and rinse in cold water 5 to 6 times.
  • Drain and pat dry with paper towels. Slice the jellyfish in strips .
  • Julienne the pickled ginger and add to the jellyfish strips. Mix together in a bowl.
  • In a bowl mix together 1 teaspoon, sesame oil, 1 teaspoonfish sauce, ½ teaspoon soy sauce and ½ tablespoon sugar vinegar from the pickled ginger.
  • Pour the dressing onto the jellyfish and pickled ginger.
  • Toss well and chilled in the fridge for at least 30 minutes before serving To serve garnish with toasted sesame seeds.

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Cold Jellyfish Salad, photo 1
Cold Jellyfish Salad, photo 2
Cold Jellyfish Salad, photo 3


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