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Dried Jellyfish and Turnips

1/2 c Dried jellyfish
2 c Chinese white turnips
1/2 ts Salt
1 tb Soy sauce
1 tb Vinegar
2 ts Sugar
3 dr Sesame oil; more or less
Chinese parsley

Soak dried jellyfish. Drain and cut in strips about 1-1/2 inches long and as narrow as possible.

Peel and shred turnips. Sprinkle with salt. Let stand 1 hour, then drain. Place in a serving bowl with jellyfish.

Combine soy sauce, vinegar, sugar and sesame oil. Add to bowl and toss. Serve at once, topped with a sprig or two of Chinese parsley.

VARIATION: At the end of step 2, add 2 tablespoons onion, shredded.

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