Sesame Jellyfish Salad

Sesame Jellyfish Salad
  • 9 ounces ready-to-eat shredded jellyfish
  • 3 tablespoons sesame oil
  • 2 teaspoons low-sodium soy sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon white sugar, or to taste
  • 1/4 teaspoon chili oil, or to taste (optional)
  • 1 teaspoon grated fresh ginger root, or to taste
  • 2 tablespoons white sesame seeds
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons thinly sliced green onion


  1. Rinse and drain jellyfish; place into a bowl.
  2. Whisk sesame oil, soy sauce, vinegar, sugar, chili oil, and ginger together in a small bowl; stir into jellyfish and marinate 15 minutes.
  3. Place sesame seeds in a dry skillet over medium-low heat; toast until golden, about 1 minute. Set aside to cool, about 5 minutes.
  4. Stir cilantro and green onions into jellyfish mixture; sprinkle with sesame seeds and serve immediately.

04/17/2018
Sesame Jellyfish Salad, recipe PT15M PT1H 5 455 calories

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