Fresh Chilled Jellyfish Salad Strands

Fresh Chilled Jellyfish Salad Strands

Jellyfish cut into long translucent strands with an amber tint. The texture is the point: a clean, cold crunch that holds against a sharp dressing.

Rinse under cold running water, then soak briefly and drain well. Toss with black vinegar, sesame oil, garlic and a little chilli, or fold through a cucumber salad. Keep chilled until the moment it goes on the table.

• Translucent, amber-tinted strands, four to six inches long
• Crisp, snappy bite with no fishy aftertaste
• Rinse well and chill before serving
• Dress with vinegar, sesame oil, garlic and chilli