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Jellyfish Salad

1/2 lb salted jellyfish
1 large cucumber, julienne
1 tablespoon creamy peanut butter
1 tablespoon soy sauce
1 tablespoon vinegar
1 tablespoon sugar
1 teaspoon sesame oil
Dash of hot chili oil

Wash jellyfish. Rinse under running water for 20 minutes or until
it is no longer salty; cut into strips. Put in boiling water for
5 seconds and rinse in cold water; drain. Arrange cucumber on
serving plate. Place jellyfish on cucumber. In a bowl, combine
remaining ingredients; mix until smooth. Serve with salad. Makes
4 servings.

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