Crispy Jellyfish & Water Spinach Salad Recipe

Jellyfish salad is a famous specialty dish from Vietnam’s central coastal region, captivating diners with the satisfying crunch of jellyfish and onions, the tangy flavor of green mango, and the harmonious blend of a distinctive dressing. In this article, we will guide you on how to make a delicious, crispy, and non-fishy shredded water spinach jellyfish salad to treat your family.

1. Ingredients to Prepare

To make shredded water spinach jellyfish salad, you will need the following ingredients:

• Jellyfish: 200g
• Water spinach: 1 bunch
• Green mango: 1
• Carrot: 1
• Onion: 1/2
• Lime: 1
• Minced garlic: 5-6 cloves
• Chili: 2
• Fresh herbs: Vietnamese balm (kinh giới), Vietnamese coriander (rau răm), perilla (tía tô), cilantro (ngò rí)
• Roasted peanuts: 50g
• Fish sauce, sugar, coarse salt

A plate of shredded jellyfish and water spinach salad with various ingredients

2. How to Make Shredded Water Spinach Jellyfish Salad

Step 1: Prepare the Ingredients

• Jellyfish: Rinse the jellyfish thoroughly with water. Soak in diluted saltwater for about 10 minutes to remove slime and fishy odor. Then, rinse again with clean water and drain.
• Water spinach: Pick and wash the water spinach, discard tough parts, keeping only the tender stems. Use a peeler or knife to finely shred the water spinach.
• Green mango: Peel and shred thinly.
• Carrot: Peel and shred thinly.
• Onion: Slice thinly and soak in ice water for about 10 minutes to reduce pungency.
• Chili: Deseed and finely chop.
• Fresh herbs: Wash and finely chop.

Step 2: Make the Dressing

• Prepare the dressing by mixing 2 tablespoons of fish sauce, 2 tablespoons of sugar, 2 tablespoons of filtered water, 2 tablespoons of lime juice, 1/3 tablespoon of coarse salt, minced garlic, and chopped chili. Stir well until sugar dissolves.

Step 3: Mix the Salad

• Place the jellyfish, shredded water spinach, mango, carrot, and onion in a large bowl.
• Pour the dressing over the ingredients and mix thoroughly to ensure all components are evenly coated with the seasoning.
• After mixing, let the salad marinate for about 5-7 minutes.

Step 4: Plate and Serve

• Transfer the salad to a serving plate and sprinkle roasted peanuts on top.
• Garnish with additional chopped fresh herbs to enhance flavor and color.

A beautifully plated, finished jellyfish and shredded water spinach salad

3. Notes When Making Shredded Water Spinach Jellyfish Salad

• For a crispy, non-fishy jellyfish salad, remember to soak the jellyfish in diluted saltwater before preparation.
• Choose tender water spinach and shred it thinly so it absorbs the seasoning well and maintains its crispiness.
• The dressing needs to be mixed in the correct proportions to ensure a harmonious flavor.

4. Tips for a More Delicious Shredded Water Spinach Jellyfish Salad

• If you prefer a tangier taste, you can replace a portion of the lime juice with rice vinegar.
• To make the salad more appealing, you can add some crispy roasted dried shrimp or toasted sesame seeds on top.

Jellyfish and shredded water spinach salad garnished with dried shrimp and herbs

5. Conclusion

With the detailed instructions on how to make shredded water spinach jellyfish salad provided above, you can now easily prepare this crispy, non-fishy salad to treat your family. Give it a try and experience the distinctive flavors of this Central Vietnamese dish. Don’t forget to explore more exciting recipes at Young Corn Jellyfish Salad.

Wishing you success and enjoyment!