Crunchy Jellyfish Salad with Carrot & Green Mango | Step-by-Step Tutorial

Crunchy Jellyfish Salad with Carrot & Green Mango | Step-by-Step Tutorial

Hello everyone
Today, I’m going to show you how to make one of my favorite summer dishes – Vietnamese-style jellyfish salad with shredded carrot and green mango.
This dish is light, crunchy, refreshing, and absolutely perfect for hot weather.
So let’s get started with the ingredients and step-by-step preparation!

Here’s everything you’ll need to make this delicious salad:

200 grams of pre-packaged jellyfish, already cleaned and salted

1 medium carrot, peeled

1 green mango, firm and slightly sour

A handful of fresh herbs like Vietnamese coriander, mint, and Thai basil

2 tablespoons of roasted peanuts, crushed

For the dressing, we’ll need:

2 tablespoons fish sauce

1 tablespoon sugar

Juice of 1 lime

1 clove of garlic, minced

1 red chili, finely chopped

Let’s begin by preparing the jellyfish.
If you’re using packaged jellyfish, you’ll want to rinse it several times in cold water to remove the salt.
Then, blanch it quickly in boiling water for about 30 seconds – this helps firm up the texture.
Right after blanching, place the jellyfish in a bowl of ice water to stop the cooking process and keep it nice and crunchy.
After about 10 minutes, drain it well and let it dry slightly.

Now we’ll move on to the vegetables.
Start with the carrot – use a julienne peeler or shred it by hand into thin strips.
Do the same with the green mango. The mango should be firm and tangy, not too ripe, so that it adds a crisp, slightly sour flavor to the salad.
These two ingredients bring color and crunch to the dish.

The dressing is what ties everything together.
In a small bowl, combine:

2 tablespoons of fish sauce

1 tablespoon of sugar

Juice of 1 lime

Minced garlic and finely chopped chili

Mix it well until the sugar is completely dissolved.
Taste it and adjust the balance – you want it to be salty, sweet, sour, and just a little bit spicy.

In a large mixing bowl, combine the jellyfish, shredded carrot, and green mango.
Pour the dressing over the top, then gently toss everything together so the flavors are evenly distributed.
Add in the chopped fresh herbs and mix again.
The aroma at this point is absolutely mouthwatering – bright, zesty, and fresh!

To finish, sprinkle crushed roasted peanuts over the salad.
You can also garnish with a few extra herb leaves and some thin slices of red chili for a beautiful presentation.
Serve the salad chilled, either on its own or with some rice crackers on the side for added crunch.

And there you have it – a simple but flavorful jellyfish salad with carrot and green mango.
It’s the perfect balance of textures and tastes – the jellyfish is bouncy and fresh, the mango is tangy, the carrot is crisp, and the dressing brings it all together.
It’s healthy, quick to prepare, and guaranteed to impress your family and friends.

Thank you so much for watching!
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See you next time in the kitchen!

Видео Crunchy Jellyfish Salad with Carrot & Green Mango | Step-by-Step Tutorial канала Reyan Bhatt