Cold jellyfish salad
Ingredients
2
dressing:
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Preparation
- 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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