Jellyfish Cucumber Salad Recipes

SPICY SEA CUCUMBER JELLYFISH SALAD 酸辣海參海蜇伴青瓜

Steps:

• Follow the cooking instructions on the sea cucumber package. The one I purchased was pre-cooked and only required that I boil the sea cucumbers for 5 minutes. We want a slightly chewy texture, not too soft so do not overcook.
• Remove the sea cucumbers from the water and let cool
• Rinse the jellyfish with water and drain
• Slice the cucumbers to suit your liking. I peeled mine, cut it in half vertically and then sliced
• Slice the cooled sea cucumbers horizontally into small slices
• Mix the jellyfish and sea cucumbers together
• Chop garlic and chilis
• Combine 2 tbsp Zhejiang vinegar, 1 tbsp rice vinegar, 3 tbsp Mirin, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp salt, ½ tsp Sichuan peppercorn powder, 1 tbsp sesame oil, chopped garlic and chopped chilis. Mix together
• Place the cucumbers on the bottom of a serving plate
• Add the jellyfish and sea cucumbers on top of the cucumbers
• Pour the sauce mixture over top
• Serve

JELLYFISH & CUCUMBER SALAD

Steps:

• Wash jelly fish rinse under running water about 20 mins or until fish is no longer salty.
• cut in to strips.
• put in boiling water for 5 sec and rinse with cold water immediately.
• drain and blot dry.
• arrange cucumber on seving plate place jelly fish on cucumber.
• in a bowl mix remaining ingredients mix until smooth serve in ramekins with salad.

MARINATED JELLYFISH WITH CUCUMBER SALAD

Steps:

• To make the marinade, combine all the ingredients in a small saucepan and set over high heat. Bring the mixture to a boil and immediately turn off the heat. Allow the marinade to cool to room temperature.
• Prepare an ice bath and set aside. Place the jellyfish in another bowl under cold running water for 20 minutes to remove the excess salt. Bring a pot of water to a boil and quickly blanch the jellyfish, just 1 or 2 seconds. Remove and immediately submerge the jellyfish in the ice bath. Drain well and combine the jellyfish with the marinade. Cover and refrigerate for 2 to 3 hours.
• To make the salad, divide the cucumbers among 4 shallow bowls, arranging them in a line in the center. In each bowl, place one-fourth of the carrots and jicama on opposite sides of the cucumber.
• Drain the jellyfish from the marinade; reserve the marinade. Top the vegetables with one-fourth of the jellyfish, followed by 2 tablespoons of the reserved marinade, 1 teaspoon of the sesame oil, 1/8 teaspoon of the chili oil, 1/8 teaspoon of the sesame seeds, and one-fourth of the scallions. Finish the bowls with 3 or 4 cilantro leaves.

COOL CUCUMBER MOLDED SALAD

Steps:

• Place the shredded cucumber in a colander to drain. In a medium bowl, whisk together the gelatin mix and hot water until gelatin has dissolved. Mix in the sugar, salt and vinegar. Set aside to cool until it starts to set, about 1 hour.
• When the gelatin has thickened, stir in the mayonnaise, and fold in the drained cucumber. Transfer to a mold or serving bowl, and chill for 3 hours, or until set.

SESAME JELLYFISH SALAD

Steps:

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

COOL CUCUMBER SALAD

Steps:

• Peel and halve cucumber; remove the seeds. Shred and pat dry; set aside. In a bowl, combine gelatin and salt with boiling water; stir until dissolved. Add mayonnaise and cottage cheese; mix well. Stir in the onion and shredded cucumber. Pour into an oiled 5-cup mold. Refrigerate until firm. Unmold onto a serving platter. Garnish with cucumbers and parsley if desired.

CUCUMBER LIME JELLO SALAD

Steps:

• Peel the cucumbers and cut into small cubes.
• Cut the cream cheese into small cubes.
• Put the cucmber and cream cheese cubes in a serving dish (I usually use a 9x13 glass baking dish).
• Dissolve the Jello mix in the boiling water.
• Stir in the cold water.
• Pour the Jello over the cucumber and cream cheese.
• Refrigerate until Jello is set (3-4 hours).