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Experiment: Jellyfish and Cabbage Salad

Although I have made salads with jellyfish before, the first time I ever had one in a restaurant was in Ottawa at Ju Xiang Yuan  almost a year ago. That version consisted of jellyfish and shredded Chinese cabbage along with some slivered cucumber. It was dressed with something that the menu described as ‘Chef’s sauce’ but which, as far as I could tell, consisted only of sesame oil. All in all, it was pretty good and, for this experiment, I thought I would do something along the same lines except for using regular green cabbage and scallion along with a little Sichuan Pepper oil to augment the sesame flavor…

The Ingredients

  • 1 cup Salted Jellyfish shreds, rinsed of salt and briefly blanched.
  • 1 ½ cups thinly sliced Green Cabbage
  • 1 Scallion (green part only), cut into sections and slivered lengthwise
  • 1 tbsp.  Sesame Oil
  • ½ tsp. Sichuan Pepper Oil
  • 1 tsp. Lemon Juice
  • 1 tbsp. Sesame Seeds
  • 1 – 2 tbsp. Salt

The Method

First, put the cabbage and scallion into a bowl and sprinkle the salt over, mixing everything well.

Let this sit for about 30 -45 minutes until the cabbage is nicely wilted and then rinse off all the salt. Squeeze well to remove the excess water.

Put the cabbage and scallion back into the bowl along with the Jellyfish shreds and toss with the lemon juice and both oils. Plate, after letting any excess oil drain away, and garnish with the sesame seeds.

The Verdict

Well, I think this was better than the Jellyfish Salad I had at the restaurant in Ottawa despite the fact that I accidentally messed up and poured in twice as much of the Sichuan Pepper oil then I intended to use. My wife enjoyed it and I especially thought that the textures of the cabbage and Jellyfish worked really well together. The only thing I might change if I do this one again would be to add just a touch of sugar (maybe a half teaspoon, or so) while blending the ingredients. I wondered aloud about this while we were eating and my wife also thought that this might enhance the salad a little…

14 Comments Post a comment
  1. MMMM,..;what a great salad: so tasty looking! 🙂

    June 24, 2012
    • It wasn’t bad… I have two other sorts of packaged jellyfish to investigate too 🙂

      June 24, 2012
  2. That is a great jellyfish salad. I wondered how it will look with toasted black sesame seeds (when toasting black sesame seeds remember to put a few white ones in to make it easier to know when the black one are toasted).

    June 24, 2012
  3. Wow… never thought i would even consider jellyfish…. Any recommendations on where to purchase it? Not sure if my local grocery stores carry this…. :/

    June 24, 2012
  4. If you live in a large city, especially one with a Chinatown, you can usually find them in Chinese grocery shops. I can’t get them locally, I always pick them up when I am down south in Ottawa.

    June 24, 2012
  5. I’ve never eaten jellyfish, but I’ve sampled calamari, which I guess is somewhat related. What’s the texture of jellyfish like? Is it chewy, like calamari?

    June 25, 2012
    • Not quite as chewy as calamari … I like the texture very much.

      June 28, 2012
  6. I would love to try jellyfish – never had that before – only ever seen them washed up on the beaches here in South Africa. I didn’t even know you could eat them.
    🙂 Mandy

    June 25, 2012
    • I am sure there are several species that are eaten, but I would say it is a small fraction of all the species out there. I think I personally will stick to commercially packaged varieties rather than anything I find on the beach 🙂

      June 28, 2012
  7. baconbiscuit212 #

    I adore jellyfish! As I was reading, I was thinking that it’s usually just sesame oil and chili oil. Maybe a splash of vinegar. Sichuan pepper oil sounds like a terrific thing to have in the pantry though. I will keep an eye out for it!

    June 27, 2012
    • You can make Sichuan pepper oil quite easily … I keep meaning to do a post on it.

      June 28, 2012
      • That sounds pretty awesome to make! I love chili oil. Maybe too much because I really slosh it on!

        But how can you go wrong with liquid fat and spice?!

        June 28, 2012

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