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Cold Jellyfish and Jalepeno Salad

Recipe by Chef Daniel Bustamante at SAVOR

Ingredients

10 ounces ready to eat shredded jellies
2 teaspoon sesame seeds, toasted
2 tablespoon of chopped fresh cilantro
2 tablespoon green onion, sliced
2 ounces sugar snow peas, julianned

2 ounces jicama, julianned
2 ounces cucumber, julianned
2 ounces celery, julienned
3 tablespoons sesame oil
2 tablespoon soy sauce
2 teaspoon rice vinegar
2 teaspoon white sugar
1 teaspoon fresh ginger, chopped
6 slices fresh jalapeños

Directions

  1. Rinse and drain the jellyfish. Place in a bowl.
  2. Whisk sesame oil, soy sauce, rice vinegar, sugar, ginger, and jalapeños together in a bowl. Add the jellies.
  3. Add the rest of the items and garnish with sesame seeds.

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