Napa Cabbage Hearts Mixed with Jellyfish Skin

Name: Napa Cabbage Hearts Mixed with Jellyfish Skin
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 200 g Cicada shell; to taste Shredded Chinese cabbage; to taste Coriander; 2 spoon white vinegar; 1 spoon Sugar; to taste Chili oil; 1 spoon Soy sauce; a pinch Salt; a few drops Sesame oil

Delicate napa cabbage hearts are paired with bouncy jellyfish skin, the two textures bound by a savory dressing flecked with fresh cilantro.

10 minNewEasy Cold Dishes Mix Sour Spicy

Instructions

1
Prepare the cabbage hearts and jellyfish skin.
2
Trim the core of the Chinese cabbage into thin slices and cut into fine shreds.
3
Prepare the sauce. Add the seasonings from the ingredients list into a bowl and stir evenly.
4
Shredded Chinese cabbage, jellyfish skin, and cilantro are placed in a bowl, then the bowl's sauce is poured in and mixed evenly.

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Ingredients

Main Ingredients

Cicada shell
200 g
Shredded Chinese cabbage
to taste

Auxiliary Ingredients

Coriander
to taste

Seasonings

white vinegar
2 spoon
Sugar
1 spoon
Chili oil
to taste
Soy sauce
1 spoon
Salt
a pinch
Sesame oil
a few drops