Jellyfish Salad with Chinese Cabbage
Refreshing and full of texture
An easy salad to put together for your family dinners - this is another excellent recipe from Shandong cuisine.
What You′ll Need
Baby Chinese Cabbages |
1 One bag of |
|---|---|
Jellyfish |
250 g |
Coriander |
10 g |
XI GUAN CU Rice Vinegar |
30 g |
|---|---|
WEI DA MEI Premium Soy Sauce |
10 g |
Sugar |
5 g |
Sesame oil |
10 g |
Method
-
Wash and slice baby Chinese cabbages.
-
Cut the jellyfish head into slices and soak in cold water to wash away some of the salt on the skin; plate with cabbage slices.
-
Dress with WEI DA MEI Rice Vinegar, WEI DA MEI Premium Soy Sauce, sugar and sesame oil; ready to serve.