Asian-Inspired Natto and Jellyfish Salad

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20 minTotal time
EasyDifficulty
180kcal / serving

Ingredients

For 1 serving

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A refreshing and nutritious salad combining natto, jellyfish, and crunchy vegetables with a hint of sweetness and tanginess.

Salad Asian

Steps

  1. Stir natto until sticky. Set aside.
  2. Soak jellyfish strips in water for 10 minutes. Drain.
  3. Julienne carrot and cucumber. Slice scallion whites, ginger. Chop garlic.
  4. Combine natto, jellyfish, carrot, cucumber, scallion, ginger in a bowl.
  5. Add soy sauce, rice vinegar, honey, salt. Mix well.
  6. Drizzle sesame oil. Mix.
  7. Garnish with garlic, sesame seeds.
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