Vietnamese Jellyfish Salad

A translucent salad where jellyfish provides a unique, springy crunch under a punchy sweet and sour dressing. Fresh herbs and roasted peanuts wake up the senses.

• Prep time: 30 min
• Cook time: 0 min
• Difficulty: Medium
• Calories: 200
• Protein: 11 g
• Carbs: 16 g
• Fat: 10 g

Ingredients

• 1 piece Carrot ( julienned )
• 1 piece Cucumber ( seeded and julienned )
• 0.5 piece Red onion ( thinly sliced )
• 3 tbsp fish sauce
• 2 piece Lime juice
• 2 tbsp White sugar
• 2 piece Garlic ( minced )
• 1 piece Thai chili ( sliced )
• 50 g Peanut ( roasted and crushed )
• 1 tbsp sesame seeds ( toasted )
• 1 tbsp Coriander ( chopped )
• 1 tbsp Mint ( chopped )
• 400 g Jellyfish in brine ( rinsed and drained )

Instructions

1. Preparing the jellyfish

   Rinse the jellyfish thoroughly in clear water to remove salt. Dip it for 30 seconds in boiling water, then immediately in ice water: it must remain firm and crunchy to the touch. Drain as much as possible; it must be dry.

2. Cutting the vegetables

   Cut the carrot and cucumber into fine julienne strips. De-seed the cucumber well to prevent it from releasing water. Slice the red onion very thinly until almost translucent.

3. Dressing and seasoning

   In a bowl, dissolve the sugar in the lime juice and fish sauce. Add the minced garlic and sliced Thai chili. The sauce should be balanced between salty and acidic.

4. Assembly

   Mix the jellyfish, vegetables, and chopped herbs. Pour the dressing and toss vigorously. Sprinkle with crushed peanuts and sesame seeds just before serving to keep the crunch.

Chef's tips

• The jellyfish must be perfectly drained, otherwise it will dilute the dressing.
• Only mix the sauce at the last moment to keep the vegetables firm.
• If the jellyfish is too salty, soak it longer and change the water.

Storage

Consume immediately. Does not store well as vegetables will release water.