Jellyfish Recipe

Rinse and prepare jellyfish

If using shop-cured jellyfish in a jar or vacuum pack, drain well and rinse under cold running water for 30–60 seconds; squeeze gently to remove excess liquid. If pieces are large, slice into 1/8–1/4-inch wide matchsticks. Place drained jellyfish in a bowl and pat lightly with paper towel.

Prepare vegetables

Peel the carrot and cut into thin matchsticks (julienne) about the same width as the jellyfish. Halve the cucumber lengthwise, scoop out seeds if large, then slice into thin half-moons or julienne to match the jellyfish. Thinly slice scallions on the bias. Roughly chop cilantro leaves and set aside small sprigs for garnish.

Toss salad

Combine the prepared jellyfish, cucumber, carrot, scallions, and cilantro in a large mixing bowl. Reserve toasted sesame seeds and any optional garnishes for finishing. Keep bowl chilled while you make the dressing so the salad stays crisp.

Whisk together the soy sauce, rice vinegar, sesame oil, neutral oil, sugar, lemon juice, grated ginger, minced garlic, chile oil (or a pinch of red pepper flakes), and salt in a small bowl until sugar dissolves and mixture is emulsified. Taste and adjust seasoning — if it needs brightness, add a little more rice vinegar or lemon; if too sharp, add 1/4 tsp more sugar. The dressing should be tangy, savory, slightly sweet, and lightly spicy.

Pour 3/4 of the dressing over the jellyfish-vegetable mixture and toss gently but thoroughly so the jellyfish is well coated. Reserve the remaining dressing to serve on the side or to adjust seasoning after resting.

Let the dressed salad rest in the refrigerator for 10–15 minutes to allow flavors to meld and for the jellyfish to take on the dressing. Toss once more before plating.

Transfer to a serving plate or individual bowls. Sprinkle with toasted sesame seeds and optional crushed peanuts or cashews, additional cilantro leaves, and extra sesame seeds. Serve with lime wedges on the side for those who want extra acidity. Offer the reserved dressing if diners prefer more.

Consume chilled. Leftovers can be kept in an airtight container in the refrigerator for up to 2 days; texture will continue to soften over time.