Marinated Jellyfish With Cucumber Salad Recipes
MARINATED CUCUMBER SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the vinegar, soy sauce, sugar, oil and 1 tablespoon water in a medium bowl and whisk to combine. Add the cucumbers, cover, and let marinate in the refrigerator for at least 1 hour. Serve chilled.
MARINATED CUTTLEFISH SALAD
Provided by Nikki Dinki, Food Network Star Season 9 Finalist
Categories appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Combine the oil, lime juice, orange juice, mint and some salt and pepper. Put the cuttlefish in the mixture and marinate at least 20 minutes.
- Meanwhile, in a mixing bowl, combine the carrots, peppers and zucchini with the Raspberry Vinaigrette.
- Preheat your grill pan. Cook the cuttlefish until cooked through, about 2 minutes on a hot grill pan. Put the cooked cuttlefish over the vegetable salad. Top with the hazelnuts.
- Combine the raspberries, mustard, vinegar, mint, sugar and some salt and pepper. Stream the oil into the mixture and whisk until emulsified.
MARINATED CUCUMBER, ONION, AND TOMATO SALAD
This is an easy salad that is perfect for a warm summer day.
Provided by BogeyBill
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 2h15m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat.
- Cover bowl with plastic wrap; refrigerate at least 2 hours.
Nutrition Facts : Calories 156.2 calories, Carbohydrate 18 g, Fat 9.5 g, Fiber 2.5 g, Protein 1.8 g, SaturatedFat 1.5 g, Sodium 784 mg, Sugar 11.9 g
SESAME JELLYFISH SALAD
I learned to love sesame-flavoured jellyfish from having it at Chinese banquets growing up. Now I make this variation of jellyfish salad with chopped or grated veggies and a spicy sesame sauce. This makes a refreshing and delicious side dish or Chinese-style shared dish. Jellyfish is flavourless, but it is delightfully crunchy and lends itself to various flavour combinations. Serve chilled or at room temperature.
Provided by Irene Y
Categories Salad Seafood Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 148 calories, Carbohydrate 2.7 g, Cholesterol 3.2 mg, Fat 13.6 g, Fiber 0.7 g, Protein 4.5 g, SaturatedFat 2 g, Sodium 6271.2 mg, Sugar 1.2 g
JELLYFISH & CUCUMBER SALAD
this a different type of salad with a wounderful peanut dressing you won't regreat giving this a try
Provided by R.Rowand
Categories Vegetable
Time 35m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 60.3, Fat 3.2, SaturatedFat 0.6, Sodium 271.3, Carbohydrate 6.9, Fiber 0.7, Sugar 4.8, Protein 2
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.
ORIENTAL MARINATED CUCUMBER SALAD
This salad has a sharp, but refreshing taste. I'm going to try different vinegars. From "Good for You" Cookbook - one of the best things I've gotten as a gift!
Provided by Anemone
Categories Vegetable
Time 10m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Combine vinegar, soy sauce, sugar and ginger.
- Thinly slice cucumber and combine with green onions in a separate bowl.
- Pour dressing on top. Mix well. Chill.
Nutrition Facts : Calories 27.1, Fat 0.1, Sodium 606, Carbohydrate 5.2, Fiber 0.6, Sugar 3.1, Protein 1.7
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