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

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

3. 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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