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Jellyfish Salad

Demonstrated by: Chef Shaw P. Yen - Owner of Dew Drop Inn.
Narcissus Cooking Program on December 1, 1995.



Jellyfish Salad

  • 1/2 lb salted jellyfish
  • 1 large cucumber, julienne
  • 1 tablespoon creamy peanut butter
  • 1 tablespoon soy sauce
  • 1 tablespoon vinegar
  • 1 tablespoon sugar
  • 1 teaspoon sesame oil
  • Dash of hot chili oil


Wash jellyfish. Rinse under running water for 20 minutes or until it is no longer salty; cut into strips. Put in boiling water for 5 seconds and rinse in cold water; drain. Arrange cucumber on serving plate. Place jellyfish on cucumber. In a bowl, combine remaining ingredients; mix until smooth. Serve with salad. Makes 4 servings.


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