The weekend is a time for family gatherings, coming together. It’s wonderful to sip a few cups, share some stories, and enjoy mixed salad. To give you various options for making salads, TasteVN will introduce you to 3 simple ways to make jellyfish salad with kohlrabi, lotus stem, and coconut flesh. Into the kitchen now!
1. Jellyfish salad with kohlrabi
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Preparation
15 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Jellyfish Salad with Kohlrabi For 2 people
Jellyfish 200 gr Carrot 1 piece Kohlrabi 1 piece Chili 2 pieces Lemon 1/2 piece Mint 4 sprigs Sesame a little Sugar 1 tablespoon Fish sauce 2 tablespoons
How to choose fresh and delicious kohlrabi
- Choose kohlrabi that is medium-sized, light green, intact, not bruised, feels heavy when held, and is not soft.
- It’s best to buy kohlrabi whose leaf stems are still bright green and tightly attached to the bulb.
- Additionally, the bulb should have a characteristic fresh vegetable smell, without any strange odor.
- You should avoid kohlrabi that is dark green or deep green as they are usually overripe and not tasty.
How to Prepare Jellyfish with Kohlrabi Salad
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Prepare the Ingredients
Peel the kohlrabi, wash it clean, and let it drain. Then, cut it into thin slices and proceed to julienne it.
Next, peel the carrot, wash it clean, and then cut it into thin strips.
Put the carrot and kohlrabi in a bowl with a little salt and mix well. After that, rinse everything with water once more and let it drain.
Wash the chili briefly with water, let it drain, then cut one chili into strips and chop the other one.
Peel the garlic, crush it, and mince it together with the chopped chili.
Wash the purchased jellyfish thoroughly with water, let it drain, and cut it into bite-sized pieces.
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Make the Dressing for the Salad
In a bowl, add minced garlic and chili, 2 tablespoons of fish sauce, 2 tablespoons of water, 1 tablespoon of sugar, squeeze the juice of 1/2 lemon into the bowl, and stir well until the ingredients dissolve.
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Mixing the salad
Put the jellyfish into a bowl, drizzle the salad dressing on top, and mix well. Next, add the papaya, carrot, and kohlrabi into the bowl, drizzle the sauce on top, and mix evenly.
Then, add the jellyfish along with chili and continue to mix well. Finally, sprinkle sesame on top and mix one more time for all the ingredients to absorb the seasoning, then garnish with a bit of mint leaves on top to complete.
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Final product
The jellyfish salad is completed with a sweet and sour taste. The strands of papaya, kohlrabi, and carrot are crunchy and chewy. The jellyfish is crispy and absorbs the sauce well. This dish is delicious when served with crispy rice crackers or shrimp chips.
2. Jellyfish salad with lotus stems
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Preparation
15 minutes
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Processing
10 minutes
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Difficulty
Easy
Ingredients for Jellyfish and Lotus Stem Salad Serves 2
Jellyfish 200 gr Pork belly 300 gr Shrimp 300 gr Lotus stem 350 gr Carrot 1/2 piece Vietnamese coriander 3 sprigs Perilla leaves a little Chili 3 pieces Lemon 1 piece Fried onion a little Roasted peanuts a little Fried shrimp crackers 5 pieces Fish sauce 1 tablespoon Common seasoning a little (Pepper/ sugar/ monosodium glutamate)
How to choose fresh ingredients
How to choose fresh pork
- Choose fresh pork pieces that are bright in color; good meat will be light pink or light red, and the fat should be slightly translucent white with a characteristic smell of meat.
- Additionally, you can check the freshness of the meat by pressing it with your hand; if the meat has good elasticity, it is fresh.
- You should choose pork pieces with separate muscle and fat structures, but they should stick tightly together; if you touch them and find it hard to separate, avoid choosing pieces with separated fat and lean meat.
How to choose fresh and delicious shrimp
- Choose fresh shrimp with a translucent shell that still has a slight sea smell, not a fishy smell. Do not buy shrimp with dark spots or inconsistent colors.
- Fresh shrimp usually have their tails curled together, slightly curved bodies, firm flesh, and the head and body are tightly connected.
- Avoid buying shrimp that are slimy, with legs that have turned black, as these are no longer fresh.
Where to buy lotus stems and fried onions?
- Lotus stems, fried onions are commonly sold in supermarkets, grocery stores, markets,… You can go directly to Bách hoá XANH supermarket to buy them or purchase online through the website bachhoaxanh.com.
- Additionally, for peace of mind, you can make fried onions at home following the detailed guide from TasteVN.
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How to prepare Jellyfish and Lotus Stem Salad
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Prepare the ingredients
Lotus stems bought should be cut into thin strips. Carrots should be peeled, washed, drained, and then cut into strips.
Pork should be washed with water, drained, and then placed in a pot to boil until cooked. After that, remove it and let it cool, then cut it into bite-sized pieces.
Shrimp should have the head, intestines, and tail removed, then peeled. Next, wash them thoroughly, drain, and put them in a pot to boil until cooked. After that, use a knife to cut them in half lengthwise.
Jellyfish should be washed thoroughly with cold water several times to reduce its saltiness, then drained and cut into bite-sized pieces.
For the Vietnamese coriander, pick the young tops, wash them thoroughly, and chop them finely.
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Make the dressing mixture
Add to a small bowl 1 tablespoon of fish sauce, 1 tablespoon of sugar, 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of pepper, squeeze the juice of 1 lime into the bowl, and mix well until the ingredients dissolve.
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Mix all the ingredients
Put the lotus stem, julienned carrots, jellyfish, shrimp, pork, and Vietnamese coriander into a large bowl and mix well.
Tip: You must dry the lotus stem and carrots thoroughly before mixing to prevent the salad from becoming watery.
Then, drizzle the dressing over the salad, and use your hands to mix until the seasoning is evenly absorbed. Finally, transfer everything to a plate, sprinkle with fried shallots and peanuts to finish.
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Finished Product
The jellyfish and lotus stem salad is ready in just a few minutes. Decorate with a little Vietnamese balm and perilla leaves for an appealing look.
When eating this dish, you will experience the crispiness of the lotus stem and jellyfish mixed with a sour and sweet flavor of the dressing, the aromatic scent of Vietnamese balm, and the rich taste of fried onions and peanuts, which is extremely stimulating to the taste buds.
This dish is served with crispy shrimp chips and a slice of lime, along with a bowl of chili sauce, which is absolutely perfect. Additionally, if you want it spicier, you can add whole chilies!
3. Coconut Jellyfish Salad
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Preparation
15 minutes
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Cooking
10 minutes
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Difficulty
Easy
Ingredients for Coconut Jellyfish Salad For 2 people
Jellyfish 500 gr Coconut flesh 50 gr Carrot 1 piece Cucumber 1 piece Vietnamese mint 5 sprigs Red onion 2 pieces Horn chili 1 piece Garlic 1 bulb Lemon juice 50 ml Roasted peanuts a little Fish sauce 4 teaspoons Sugar 5 teaspoons
How to Choose Fresh Ingredients
How to choose coconut flesh for a delicious salad
- Choose coconut flesh that is bright white; when you press it with your hand, you should feel the crispness and it should not be tough.
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The slightly soft, medium coconut flesh should have a beautiful pearly white color, not as translucent as young coconuts, nor as opaque as old coconuts, with a thin outer shell that is light brown.
- To make this salad delicious and flavorful, you should choose medium coconut flesh (not too old and not too young).
How to choose fresh cucumbers
- Choose cucumbers that are evenly colored, moderately long and firm to the touch, with a certain weight, avoiding those that are too light.
- Choose cucumbers that feel firm when touched, with fresh stems.
- Avoid selecting overly large cucumbers with bumpy surfaces, as they may be artificially inflated and unsafe to consume.
How to make Jellyfish Salad with Coconut Flesh
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Prepare the ingredients
First, rinse the coconut flesh with water, drain, and slice it thinly. For the carrots, peel them, wash them clean, and then slice them thinly.
Similarly, wash the cucumbers, cut them lengthwise along the cucumber, remove the seeds, and then cut them into bite-sized pieces.
Wash the chili peppers and let them dry. Next, peel the shallots and garlic, and then chop them finely along with the chili.
Pick the young leaves of the Vietnamese balm, wash them clean, and cut them into pieces about the length of a finger. For the ginger, rinse it with water, drain it, and then chop it finely.
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Make the salad dressing
Add 50ml of lemon juice, 5 teaspoons of sugar, 4 teaspoons of fish sauce, minced garlic and chili, and chopped ginger into a bowl, then stir well until the ingredients are fully dissolved.
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Mix all the ingredients
Place jellyfish, Vietnamese coriander, carrots, coconut pulp, cucumber, and shallots into a large bowl, drizzle the salad dressing over it, and mix thoroughly.
Tip: You must drain the jellyfish very well before mixing the salad.Next, add roasted peanuts and continue to mix evenly. Finally, transfer everything to a plate and sprinkle some more roasted peanuts on top to finish.
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Final Product
The finished jellyfish coconut salad has a harmonious combination of flavors: the sweet and sour taste of the sauce, the creamy flavor of roasted peanuts and coconut flesh, and the crunchy texture of jellyfish and carrots.
This dish is perfect for a drinking session. What are you waiting for? Hurry into the kitchen to prepare it and treat your friends and family!
Notes on Jellyfish and Tips for Choosing Good Quality Jellyfish
- Children under 8 years old should not eat jellyfish due to their weak immune systems, which can lead to allergies. Those who are allergic or have a history of seafood allergies should also avoid jellyfish.
- Absolutely do not catch jellyfish from the sea to eat, as many types of jellyfish are very poisonous and thus very dangerous.
- You should buy jellyfish from reputable supermarket chains, with clear labels and origins to ensure that the jellyfish has been processed correctly to eliminate certain toxins present in jellyfish.
How to Choose Fresh Carrots
- Choose those that are of moderate size, elongated and straight towards the tail, with smooth skin, firm to the touch, and slightly crunchy.
- Fresh, delicious carrots are those that are of moderate size, have a bright, deep orange color, and have green leaves tightly attached to the root.
- Avoid choosing carrots with wilted or bruised tops, damaged bodies, slimy parts, or spots; if pressed, they should feel firm.
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Above are instructions for 3 ways to make jellyfish salad with kohlrabi, lotus stems, and coconut flesh simple at home. Hope the recipes shared by TasteVN will help you easily make a delicious salad! Wish you success!
* Refer to images and recipes from YouTube channels: HCTF HANOI VOCATIONAL SCHOOL OF, Maclam’s Kitchen and Hanoi Radio and Television Station * HANOITV.
