Perilla and Pine Nut Jellyfish Salad

Name: Perilla and Pine Nut Jellyfish Salad
Total time: 25 min
Ingredients: 400 grams Jellyfish (prepared, desalted); 200 grams English cucumber; 60 grams (about 1 cup packed) Fresh perilla leaves; 100 grams Pine nuts; 2 tablespoons Light soy sauce; 1 tablespoon Sesame oil; 1 tablespoon Rice vinegar; 1 teaspoon Sugar; 1 clove Garlic, minced; 1 tablespoon Sesame seeds, toasted

A refreshing cold appetizer featuring tender jellyfish strips paired with crisp cucumber, fragrant perilla leaves, and crunchy pine nuts. This light salad is perfect for summer and showcases a beautiful balance of textures and flavors.

25 min

Easy

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Story

This classic cold dish combines the delicate texture of prepared jellyfish with the aromatic perilla leaves popular in East Asian cooking. The pine nuts add a lovely buttery crunch, while cucumber provides freshness. The dish is typically served chilled as an appetizer or light lunch.

Ingredients

Jellyfish (prepared, desalted) 400 grams

English cucumber 200 grams

Fresh perilla leaves 60 grams (about 1 cup packed)

Pine nuts 100 grams

Light soy sauce 2 tablespoons

Sesame oil 1 tablespoon

Rice vinegar 1 tablespoon

Sugar 1 teaspoon

Garlic, minced 1 clove

Sesame seeds, toasted 1 tablespoon

Instructions

Prepare the jellyfish

If using dried or salted jellyfish, soak in plenty of cold water for at least 4 hours, changing the water several times to remove excess salt. Drain thoroughly. Cut into thin, bite-sized strips about 5 cm long.

Prep the vegetables

Cut the cucumber in half lengthwise, then slice on a diagonal into thin half-moons. Stack the perilla leaves and roll them tightly, then slice into thin ribbons (chiffonade). Toast the pine nuts in a dry pan over medium heat until lightly golden and fragrant, watching carefully to prevent burning.

Make the dressing

In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, sugar, and minced garlic until the sugar dissolves. Set aside.

Combine and serve

In a large mixing bowl, gently toss together the jellyfish strips, cucumber slices, and perilla ribbons. Drizzle the dressing over the top and toss to coat evenly. Sprinkle with toasted pine nuts and sesame seeds. Serve immediately, or refrigerate for 15 minutes to let flavors meld.