Jellyfish Head and Cucumber Salad

This is a refreshing, crunchy, and cooling Chinese cold appetizer, especially popular in summer or as a side dish in northern and coastal regions. 

The jellyfish head (the thicker, more tender part of the jellyfish) has a unique crisp-chewy texture and mild sea flavor, while crisp cucumber adds freshness. 

The dressing is light, tangy, garlicky, and slightly spicy — a classic  (cold-tossed) style.

Jellyfish head is sold pre-salted and pre-soaked in Asian markets (often labeled "jellyfish head"). It must be thoroughly rinsed and soaked to remove excess salt.Ingredients (serves 3–4 as appetizer/side)Main ingredients:

• Pre-salted jellyfish head (— 300–400 g (about 2–3 cups after soaking)
• Cucumber — 2 medium (about 400 g), preferably Persian or English (thin-skinned, less seeds)
• Garlic — 4–5 cloves, minced or finely chopped
• Fresh red chili or green chili — 1–2 (optional, deseeded and thinly sliced for mild heat)
• Cilantro — small handful, roughly chopped
• Green onion / scallion — 1 stalk, thinly sliced (optional)

Dressing:

• Chinese black vinegar ( Zhenjiang vinegar) — 3–4 tbsp (adjust for tanginess)
• Light soy sauce — 1–1½ tbsp
• Sugar — 1–2 tsp (balances acidity)
• Sesame oil — 1–2 tsp
• Salt — ¼–½ tsp (taste first — jellyfish is salty)
• Optional: a pinch of MSG or chicken powder for extra umami
• Optional heat: ½–1 tsp chili oil or ground Sichuan peppercorn powder

Step-by-Step Instructions

1. Prepare the jellyfish head
   • Rinse the jellyfish head under cold running water for 5–10 minutes to remove excess salt (taste a small piece — it should be mildly salty, not overpowering).
   • Soak in a large bowl of cold water for 1–2 hours (change water 2–3 times). This rehydrates it and further reduces saltiness.
   • After soaking, squeeze gently to remove excess water (do not wring hard — it can tear).
   • Cut into thin strips or bite-sized pieces (about 0.5 cm wide × 4–6 cm long). Set aside.
2. Prepare the cucumber
   • Wash cucumber. Peel if skin is thick (optional for tender varieties).
   • Cut into thin matchsticks or half-moon slices (julienne style for best texture).
   • Sprinkle with a pinch of salt. Toss and let sit 10 minutes to draw out excess water (prevents watery salad).
   • Squeeze gently to remove liquid, then pat dry with paper towels.
3. Make the dressing
   • In a small bowl, mix black vinegar, light soy sauce, sugar, minced garlic, sesame oil, and optional chili oil/Sichuan pepper.
   • Stir until sugar dissolves. Taste and adjust: it should be tangy, savory, slightly sweet, with strong garlic aroma.
   • Let sit 5 minutes for flavors to meld.
4. Assemble the salad
   • In a large mixing bowl, combine drained jellyfish strips + cucumber matchsticks.
   • Add sliced chili, chopped cilantro, and green onion (if using).
   • Pour dressing over everything.
   • Toss gently but thoroughly with chopsticks or clean hands (wear gloves if sensitive to vinegar/garlic).
   • Let marinate 5–10 minutes in the fridge for flavors to absorb (do not marinate too long — cucumber softens).
5. Serve
   • Transfer to a serving plate or small bowls.
   • Garnish with extra cilantro, chili slices, or a light sprinkle of toasted sesame seeds.
   • Serve chilled or at room temperature as a refreshing appetizer or side.
   • Best eaten the same day — cucumber releases water over time.

Quick Tips for Best Result

• Salt balance → Jellyfish head is naturally salty — rinse/soak well and taste dressing before adding extra salt.
• Texture → Jellyfish should be crisp-chewy (not rubbery). Over-soaking makes it too soft; under-rinsing too salty.
• Cucumber crispness → Salting and squeezing removes excess water — keeps salad refreshing, not soggy.
• Vinegar choice → Zhenjiang black vinegar is ideal for its smoky depth. If unavailable, use a good Chinese black vinegar.
• Variations → Add shredded carrot, enoki mushrooms (blanched), or kelp strips for more texture. For milder version, reduce garlic/chili.
• Storage → Best fresh. If leftovers, refrigerate up to 1 day (cucumber will soften).

This salad is light, crunchy, tangy, and full of umami — a perfect summer refresher or palate-cleanser in Chinese meals.