Jellyfish Salad Recipe

Rinse and soak

If using jarred or prepackaged ready-to-eat jellyfish, rinse under cold running water and drain well. If salty-preserved jellyfish, soak in multiple changes of cold water for 1–2 hours, changing water every 20–30 minutes, until salt is reduced and texture is slightly softened. Pat dry with paper towels.

Shred

Using a sharp knife or kitchen shears, cut the jellyfish into thin, bite-sized strips (about 3–4 cm / 1–1.5 in long). Place shredded jellyfish in a bowl and set aside in the refrigerator while you prepare vegetables and dressing.

Thinly slice the cucumber: halve lengthwise and remove seeds if large, then slice into 2–3 mm (fine) half-moons or julienne. Peel and julienne the half carrot into matchsticks. Thinly slice the scallions on the diagonal. Roughly chop cilantro. Combine cucumber, carrot, scallions, and cilantro in a large mixing bowl.

Warm 2 tbs water (not boiling) and dissolve 1.5 tbs granulated sugar in it. Add rice vinegar (3 tbs), light soy sauce (1 tbs), sesame oil (0.5 tbs), chili oil (0.5 tsp), minced garlic (1 tsp), minced ginger (1 tsp), and salt (0.5 tsp). Whisk until sugar is fully dissolved and dressing is homogenous. Taste and adjust: add more sugar for sweetness, vinegar for tang, or soy for saltiness.

Add the shredded jellyfish to the bowl with prepared vegetables. Pour the dressing over the mixture. Toss gently but thoroughly with tongs or chopsticks to combine, ensuring jellyfish and vegetables are evenly coated. Chill in refrigerator for at least 10–15 minutes to allow flavors to meld (up to 30 minutes).

Before serving, give the salad a final toss, taste and adjust seasoning with a little extra salt, soy, or vinegar if needed. Sprinkle toasted sesame seeds and crushed roasted peanuts (or extra sesame) over the top. Optionally drizzle 0.5 tsp extra toasted sesame oil for aroma. Serve cold as an appetizer or side dish.