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…
- 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
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.
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…