Sesame Jellyfish Salad

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.

Step: 1

Rinse and drain jellyfish; place into a bowl.

Step: 2

Whisk sesame oil, soy sauce, vinegar, sugar, chili oil, and ginger together in a small bowl; stir into jellyfish and marinate 15 minutes.

Step: 3

Place sesame seeds in a dry skillet over medium-low heat; toast until golden, about 1 minute. Set aside to cool, about 5 minutes.

Step: 4

Stir cilantro and green onions into jellyfish mixture; sprinkle with sesame seeds and serve immediately.

Per Serving: 148 calories; protein 4.5g; carbohydrates 2.7g; fat 13.6g; cholesterol 3.2mg; sodium 6271.2mg.

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