Kimchi & mangosteen salad

Kimchi & mangosteen salad
KIMCHI & MANGOSTEEN SALAD - I thought of this dish while I was running out of idea of making thematic dish for Beauty Magazine. At that time, my husband and I were in our hometown, there were not many ingredients to choose, so he took me to the supermarket in town. I was so happy to find jellyfish there because it was a long time I hadn’t eaten jellyfish, then I was wondering how to create a creative new dish with jellyfish. After thinking for a while, I decided to try mixing jellyfish with kimchi and mangosteen. Oh my god, I swear, of all the dishes I have made, I haven't seen any salad that is both strange-looking and easy to make and delicious like this. It’s now the season of mangosteen, let’s try it out!
Servings Prep Time
5people 15minutes
Servings Prep Time
5people 15minutes
  • 1kg mangosteen
  • 150gr jellyfish soaked in garlic vinegar
  • 125gr kimchi
  • A few cilantro
  • A few basil
  1. Peel the mangosteens, split the flesh segments separately.
  2. Cut kimchi into smaller pieces.
  3. Mince the vegetables.
  4. Mix all ingredients thoroughly, keep in the refrigerator for about half an hour before eating to make the food taste better.

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