If you are looking for a dish that defines "refreshing," look no further. This Redbloom Jellyfish Salad is a symphony of textures—from the unique, bouncy "snap" of the jellyfish to the crisp bite of lotus root and red cabbage.
Jellyfish is a traditional delicacy prized for its collagen content and its ability to absorb bold dressings. Paired with light rice noodles and the tingle of our signature chili oil, this salad is the perfect cooling meal for a warm day or a vibrant starter for your next dinner party.
Quick Overview
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Cooking Time: 15 minutes (plus jellyfish soaking time)
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Calories: Approximately 185 per serving
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Servings: 3-4
Ingredients
The Base:
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8 oz Prepared Jellyfish (plus an extra 4 oz for the "more jellyfish" lovers!)
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1 cup Rice Noodles, cooked and chilled
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1/2 cup Lotus Root, thinly sliced and blanched
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1 cup Red Cabbage, shredded
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1/2 cup Carrots, julienned
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1/4 Red Onion, thinly sliced
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1/2 cup Fresh Cilantro, chopped
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1/4 cup Roasted Peanuts, crushed
The Redbloom Dressing:
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3 tbsp Redbloom Chili Oil
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2 tbsp Rice Vinegar
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1 tbsp Soy Sauce
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1 tsp Sugar
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1 clove Garlic, minced
Kitchen Tools Needed
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Large mixing bowl
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Pot for blanching
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Colander
Method
Step 1: Prep the Jellyfish
If using salted jellyfish, soak it in cold water for at least 2 hours (changing the water frequently) to remove the salt. Rinse thoroughly. For the best texture, give it a very quick 5-second blanch in hot water (not boiling!), then immediately plunge into ice water.
Step 2: Prepare the Vegetables & Noodles
Cook the rice noodles according to package instructions, rinse with cold water, and drain. Blanch the lotus root slices for 2 minutes until translucent but still crunchy. Shred your red cabbage and julienne the carrots.
Step 3: Mix the Redbloom Dressing
In a small bowl, whisk together the Redbloom Chili Oil, rice vinegar, soy sauce, sugar, and minced garlic. This dressing is light but carries a punchy, vinegary kick that cuts through the richness of the peanuts.
Step 4: Assemble the Salad
In a large mixing bowl, combine the rice noodles, red cabbage, carrots, onion, and lotus root. Add the star of the show—the jellyfish (and that extra serving!).
Step 5: Toss and Garnish
Pour the dressing over the salad and toss gently to combine. The rice noodles and jellyfish will soak up the vibrant red chili oil beautifully.
Step 6: The Final Touch
Fold in the fresh cilantro and top with a generous sprinkle of crushed roasted peanuts for that essential salty finish.
Conclusion
This Jellyfish Salad is a celebration of texture and color. It’s light, hydrating, and packed with nutrients from the fresh vegetables and collagen-rich jellyfish. The combination of our Redbloom Chili Oil and the earthy crunch of lotus root makes this a sophisticated dish that’s surprisingly easy to assemble.
