Aromatic Acorn Jelly and Water Parsley Salad: A Harmonious Blend of Chewy Jelly and Crisp Greens
Summer Delight Recipe: Simple Acorn Jelly and Water Parsley Salad with a Delicious Dressing
Here’s a refreshing and flavorful dish perfect for beating the summer heat! It’s a delightful salad featuring water parsley and acorn jelly. The crisp texture of the water parsley is wonderfully complemented by the chewy, firm acorn jelly. Seasoned with a savory acorn jelly dressing, this dish offers a perfect balance of spicy, umami, and nutty flavors, especially with a sprinkle of sesame oil and seeds. The well-balanced, savory, and slightly spicy dressing, packed with flavorful ingredients, ensures each bite is just right. This ‘magical’ acorn jelly and water parsley salad is so easy and delicious, you’ll find yourself making it again and again!
Main Ingredients- 1 bunch Water Parsley (approx. 100g)
- 1 block Acorn Jelly (approx. 300g)
- 1/2 Onion (approx. 75g)
- 1 Red Chili Pepper (for garnish)
Acorn Jelly Dressing (measured with a rice spoon)- 3 Tbsp Soy Sauce
- 2 Tbsp Red Pepper Flakes
- 0.5 Tbsp Sugar
- 0.5 Tbsp Minced Garlic
- 1 Tbsp Toasted Sesame Seeds
- 2 Tbsp Sesame Oil
- 3 Tbsp Soy Sauce
- 2 Tbsp Red Pepper Flakes
- 0.5 Tbsp Sugar
- 0.5 Tbsp Minced Garlic
- 1 Tbsp Toasted Sesame Seeds
- 2 Tbsp Sesame Oil
Cooking Instructions
Step 1
First, soak the water parsley in cold water for about 10 minutes to revive it. While it’s soaking, carefully remove any dirt or debris clinging to the roots. Also, pick off any wilted or damaged leaves.
Step 2
Rinse the water parsley thoroughly under running water. Trim off any rough ends and then cut the parsley into bite-sized pieces, about 5-7 cm long. Cutting them to a manageable length will make mixing easier.
Step 3
Peel the onion and slice it thinly into shreds. Cut the red chili pepper in half lengthwise, remove the seeds, and then thinly slice it into shreds as well. This adds a beautiful pop of color. (If you prefer less spice, be sure to remove all the seeds.)
Step 4
Prepare to blanch the acorn jelly. In a pot, add enough water to fully submerge the block of acorn jelly and bring it to a boil over high heat. While the water is heating, gently rinse the acorn jelly under running water to remove surface impurities. Once the water is boiling vigorously, carefully add the whole block of acorn jelly and blanch for just about 1-2 minutes. This brief blanching helps remove any ‘jelly’ smell and results in a chewier texture.
Step 5
Once blanched, carefully remove the acorn jelly from the hot water and rinse it briefly under cold running water to cool it down. Drain it well in a colander and set aside, ensuring all excess water is removed before proceeding.
Step 6
It’s best to cut the acorn jelly right before you plan to mix the salad to prevent it from breaking apart. First, cut the block of acorn jelly in half lengthwise, and then slice it into pieces about 1 cm thick. Avoid slicing it too thinly, as it can easily crumble during mixing.
Step 7
Now, let’s make the delicious acorn jelly dressing! In a mixing bowl, combine 3 tablespoons of soy sauce and 2 tablespoons of red pepper flakes. Add 0.5 tablespoon of sugar and 0.5 tablespoon of minced garlic. For a nutty aroma and flavor, add 1 tablespoon of toasted sesame seeds and 2 tablespoons of sesame oil. Whisk all the dressing ingredients together until well combined and smooth, ensuring there are no clumps.
Step 8
In a large mixing bowl, add the prepared water parsley. Toss in the thinly sliced onion and red chili pepper shreds. The colorful combination of fresh vegetables looks appetizing.
Step 9
Finally, add the cut acorn jelly and the prepared dressing to the bowl with the vegetables. It’s time to mix! To prevent the acorn jelly from breaking or becoming mushy, use a gentle touch. Gently toss everything together with your fingertips, ensuring the dressing evenly coats all the ingredients. Mix carefully until well combined, and your delicious Acorn Jelly and Water Parsley Salad is ready to enjoy!
