Crispy and refreshing, never get tired of eating—Cold Jellyfish Salad

Name: Crispy and refreshing, never get tired of eating—Cold Jellyfish Salad
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 150g Jellyfish; as desired white radish; as desired Coriander; 1/2 piece Cucumber; 2 piece dried red chili; a pinch white sesame; 2 tsp white sugar; 1 tsp Heran Organic Brown Rice Vinegar; 1 tsp 10g June Fresh Light Salt Soy Sauce; 1 tsp Sesame oil

This chilled jellyfish salad delivers a delightful crunch, with the shredded jellyfish paired against sweet pickled radish and cucumber in a bright vinegar dressing that never grows old.

10 minNewEasy Cold Dishes Mix Light

Instructions

1
Wash the white radish and shred it, add a little salt and marinate for 10 minutes, squeeze out the released water, add 1 tablespoon of Heran organic brown rice vinegar and mix well, and set aside overnight.
2
Ingredients are ready, but the cucumber was forgotten in the shot.
3
Rinse the jellyfish skin several times, then cut it into strips and soak in water for 1.5 hours, occasionally kneading and rinsing it, and change the water; this can quickly remove the salty taste.
4
Scoop out and squeeze out the water, then put it in a bowl
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Add the soaked shredded radish
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Add the shredded cucumber
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Finally, add the cilantro and chili rings
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Then add 2 teaspoons of sugar
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Then pour in 10 grams of June Fresh Light Salt Original Soy Sauce from 1 tablespoon.
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Finally, add 1 spoon of sesame oil and mix well.
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Serve on a platter and sprinkle with white sesame seeds
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Feeling craving? Crispy and refreshing, simple and easy, and also good-looking.
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Finished product image