Delicious Jellyfish & Herb Salad: Easy Recipe for Your Family

Jellyfish and herb salad is not only delicious but also very nutritious, perfect for treating your family on hot summer days. With its refreshing flavor and the perfect combination of jellyfish and various herbs, this salad is sure to please every family member. Join “Sổ Tay Món Ăn” (Recipe Handbook) as we discover how to make this simple yet incredibly appealing jellyfish and herb salad right now!

Ingredients for Jellyfish and Herb Salad

To make jellyfish and herb salad for 4 people, you will need the following ingredients:

• Packaged jellyfish: 500 gr (available at supermarkets)
• Carrots: 1/2 củ (1/2 bulb)
• Cucumbers: 3
• Green mangoes: 1
• Onions: 1
• Fresh herbs: 50 gr (basil)
• Minced garlic: 1 teaspoon
• Minced chili: 1/2 teaspoon
• Fish sauce: 3 tablespoons
• Peanuts: 1/2 cup
• Sesame seeds: 1 teaspoon
• Lime juice: 3 tablespoons
• Sugar: 3 tablespoons

How to Choose Fresh Ingredients

How to Choose Fresh Jellyfish

• Jellyfish bought at supermarkets or markets must have clear labels and origins, as jellyfish needs to be processed correctly to remove certain toxins.
• When choosing, you should check the expiry date, brand, and ensure the packaging is intact.
• Do not choose expired products, jellyfish with signs of spoilage, cloudy body, strange odor, or opened packaging.

How to Choose Good Green Mangoes

• You should buy very green and sour mangoes for the salad to be crispy and more appealing. If you don’t like too much sourness, you can choose ‘tu quy’ mangoes or ‘keo’ mangoes.
• Good green mangoes will have a hard, dark green skin, a white powdery layer, a fresh stem, and release sap when broken off.
• Avoid choosing mangoes with green but soft skin, as these are often unripe and have been stored for too long. These mangoes will be bland and have soft flesh. Also, do not choose mangoes that show signs of ripening, as they will bruise easily when mixed in the salad and won’t be as good.

How to Choose Fresh Onions

• Choose onions with thin, shiny, evenly colored skin. They should feel dry and firm to the touch.
• Onions with many long root fibers are typically fresher. Conversely, if an onion has lost all its roots, you should avoid it as it’s likely old, less flavorful, and will spoil faster.
• Avoid buying onions that have sprouted, have soft spots, or uneven color. These onions are not fresh and may taste bitter.

How to Choose Fresh Cucumbers

• You should choose cucumbers with an even green color, no yellowing or bruises, as these may have been heavily sprayed with pesticides or stored for too long, indicating spoilage.
• Good cucumbers will be slender, long, firm-fleshed, and crunchier than shorter, rounder varieties.
• Do not buy cucumbers that are bent, have many rough spots on the skin, or show signs of decay.

How to Choose Fresh Carrots

• Fresh carrots should be medium-sized, straight, tapering towards the end, with smooth skin, firm to the touch, and slightly hard.
• Choose those with a deep, bright orange color and fresh green leaves firmly attached to the root.
• Do not choose carrots with dry, withered tops, bruised or watery spots on the body, or those that feel soft when pressed.

How to Prepare Jellyfish and Herb Salad

Prepare Jellyfish

First, soak the jellyfish in a basin of water for about 30 minutes. Then, rinse thoroughly several times with water to remove all saltiness, then squeeze out all the water.

Next, blanch the jellyfish quickly in boiling water for about 5-10 seconds, then remove it to a colander to drain.

Tip:

• Do not blanch jellyfish for too long in boiling water, as it will shrink and lose its delicious texture.
• After blanching, soak the jellyfish in ice-cold water to make it crispier and tastier.

Preparing jellyfish for jellyfish and herb salad

Prepare Vegetables and Herbs

Peel, wash, and julienne the green mango, carrots, and cucumbers.

Peel and thinly slice the onion. Then, soak the onion in a bowl of ice water for about 10 minutes to reduce its pungency.

For peanuts and white sesame seeds, dry-roast them until golden and fragrant over low heat, then let them cool.

Wash fresh herbs, drain well, then chop them finely.

Finally, place all the jellyfish, mango, carrots, and onion on a plate, cover tightly with plastic wrap, and refrigerate to keep the ingredients crisp and cool.

Preparing vegetables and herbs for jellyfish and herb salad

Salad Dressing (Fish Sauce)

In a bowl, combine 3 tablespoons of fish sauce, 3 tablespoons of sugar, 3 tablespoons of lime juice, 1 teaspoon of minced garlic, and 1/2 teaspoon of minced chili. Stir the mixture well until all ingredients are thoroughly combined.

Mixing the fish sauce dressing for jellyfish and herb salad

Mix the Salad

Place all the pre-prepared ingredients into a large bowl. Then, pour the prepared fish sauce dressing evenly over them and mix well. You can taste and adjust the seasoning until it’s just right, then arrange it on a plate.

Finally, sprinkle a little crushed roasted peanuts and roasted sesame seeds on top of the salad before serving.

Mixing the jellyfish and herb salad in a bowl

Finished Dish

The jellyfish and herb salad is visually appealing with attractive colors from various vegetables and roots. The jellyfish is chewy and crunchy, while the carrots, onions, and cucumbers are fresh, juicy, and refreshing.

All ingredients blend perfectly with the sweet, sour, salty, and spicy fish sauce dressing, complemented by the rich, fragrant taste of peanuts. This dish is absolutely delicious when served with crispy shrimp crackers!

Delicious finished jellyfish and herb salad, ready to serve

Conclusion

Jellyfish and herb salad is a delicious and nutritious dish, perfect for enjoying on hot summer days. With the detailed instructions from “Sổ Tay Món Ăn” (Recipe Handbook), you can easily make this salad at home to treat your family. Give it a try and share your results with us!

If you want to explore more salad recipes, check out Thai Squid Salad for more options for your family meals.