This cold salad first impresses with its flamboyant colors, for one can add a wide range of colorful ingredients to one’s taste: cucumbers, carrots, bell peppers, crab sticks, egg garnishes, and boiled pork slices. There is hardly any fat content in jellyfish. It is blanched in hot water, then left to soak in cold water to remove any odor. The sweet-and-sour dressing for this salad features mustard, vinegar, sugar, and sesame oil. It goes excellently with the fresh taste of vegetables. The combination of chewy jellyfish and crunchy vegetables must be had to be believed.

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