Liang Ban San Si (Three-Shred Jellyfish Salad)

Name: Liang Ban San Si (Three-Shred Jellyfish Salad)
Yield: 4
Cuisine: Taiwan
Ingredients: Salted jellyfish, rinsed and shredded (widely available at Asian grocers) — 200 g (7 oz); Cucumber, julienned — 1; Carrot, julienned — 1; Garlic, minced — 2 cloves; Soy sauce — 20 ml (4 tsp); Rice vinegar — 20 ml (4 tsp); Sugar — 8 g (1½ tsp); Sesame oil — 10 ml (2 tsp); Toasted sesame seeds, for garnish — 1 tsp

The Quirky Foodster Team

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Servings

Ingredients

Salted jellyfish, rinsed and shredded (widely available at Asian grocers) — 200 g (7 oz)
Cucumber, julienned — 1
Carrot, julienned — 1
Garlic, minced — 2 cloves
Soy sauce — 20 ml (4 tsp)
Rice vinegar — 20 ml (4 tsp)
Sugar — 8 g (1½ tsp)
Sesame oil — 10 ml (2 tsp)
Toasted sesame seeds, for garnish — 1 tsp

Method

Soak the salted jellyfish in several changes of cold water for 1–2 hours to remove excess salt, following any specific package instructions if provided.
Blanch the desalted jellyfish briefly in hot (not boiling) water for about 10–15 seconds, then immediately transfer to an ice bath to firm it up and stop the cooking; this also helps achieve the classic crunchy texture.
Drain the jellyfish well and shred into thin strips if not already pre-shredded.
Combine the shredded jellyfish, julienned cucumber, and julienned carrot in a large bowl.
In a small bowl, whisk together minced garlic, soy sauce, rice vinegar, sugar, and sesame oil.
Pour the dressing over the jellyfish and vegetables, tossing well to combine.
Let the salad marinate for at least 15 minutes, then sprinkle with toasted sesame seeds before serving chilled.

Introduction: Liang ban san si, a cold salad of shredded jellyfish, cucumber, and carrot tossed in a tangy sesame dressing, is a classic cooling appetizer served at Taiwanese banquets and family gatherings, especially in warmer months.

Cultural Background: Liang ban san si, a cold salad of shredded jellyfish, cucumber, and carrot tossed in a tangy sesame dressing, is a classic cooling appetizer served at Taiwanese banquets and family gatherings, especially in warmer months. Its crunchy, springy texture and bright flavours make it a refreshing start to a larger meal.

Tips: Briefly blanching the jellyfish in hot water followed immediately by an ice bath is essential for achieving the ideal crisp, springy texture rather than a tough or overly soft result.

Variations: A few strips of cooked shredded chicken or ham can be added for a heartier version, a common banquet-style variation.

Storage: Refrigerate in an airtight container for up to 2 days.

Reheating: Not applicable — served cold.

FAQs:

Q: Where can I buy salted jellyfish?

A: It’s available at most wellstocked Asian grocery stores, usually sold pre-salted and sometimes pre-shredded in the refrigerated or packaged foods section.

Q: Is jellyfish salad an unusual texture for first-timers?

A: Yes, its crunchy, slightly springy texture is distinctive and different from most Western ingredients, but it’s a well-loved and common ingredient across East Asian cuisines.

Q: Is this salad gluten-free?

A: Not as written due to the soy sauce; a gluten-free soy sauce or tamari can be substituted.