Cantonese / Banquet Cold Dish Recipe
Cold Jellyfish Salad
Cold jellyfish salad is a crisp cold appetizer dressed with sesame oil, vinegar, soy sauce, and aromatics.
Recipe at a glance
| Purpose | High-frequency Chinese restaurant menu dish |
| Cuisine or format | Cantonese / Banquet Cold Dish |
| Menu variation rule | Protein may be adjusted without creating a separate recipe family. |
Ingredients
- 8 oz prepared salted jellyfish
- 1 cucumber, julienned
- 1 tablespoon light soy sauce
- 1 tablespoon black vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- Chile oil, optional
- Scallions or cilantro
Method
- Soak and rinse jellyfish according to package directions.
- Blanch briefly only if instructed by the package.
- Drain very well.
- Mix soy sauce, vinegar, sugar, sesame oil, and optional chile oil.
- Toss jellyfish with cucumber and dressing.
- Chill briefly.
- Serve cold.
Variations and substitutions
- For chicken, beef, shrimp, pork, tofu, or mixed seafood variants, keep the same sauce logic and adjust the cooking time for the protein.
- For allergies or religious dietary needs, check sauces, broth, wrappers, cooking wine, and shared wok or fryer use.
- For takeout-style dishes, sauce texture matters: the sauce should coat the food rather than become a thin soup.