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Aloe Vera Salad

Recipe for Aloe vera salad with tropical mango, shrimps and jellyfish

Refreshing salad for that hot summer day, this aloe vera salad offer a new fun way to tropical paradise with exotic flavors. Try it with shrimp and jelly fish.
Course Salad
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 -6
Author Victoria


  • 1 large stalk of Aloe Vera
  • 2 mini cucumber/pickle dill
  • 1 medium carrot
  • 1 unripe mango
  • 6 large shrimps
  • A pack of Jellyfish or double the shrimp above
  • A handful of mint basil, celery
  • 2 Tbsp of Roasted sesame or crushed peanut
  • 1 Tbsp sesame oil
  • 1 lime
  • 2 garlic cloves
  • 1 red hot chili or
  • 1 Tbsp salt
  • 2 Tbsp fish sauce or 1/2 Tbsp salt
  • 2-3 Tbsp sugar
  • 4 Tbsp Rice vinegar
  • 1/2 tsp ground pepper


Jellyfish - if use

  • Read the label to see whether it's salted or not. If it is, rinse twice, then soak in cold water for 2-3 hour to release all the saltiness. Rinse once more and let dry.
  • Prepare an icy cold bath, bring a quart of water to boil.
  • Blanch the Jellyfish in boiled water for 2 second, and immediately transfer them to icy cold bath.
  • After 5-10 minutes, remove from the icy bath, strain off excess water.
  • Marinate with 1 Tbsp of sesame oil and 1/2 tsp ground pepper. Cover and place in fridge until final mixing step.

Aloe Vera

  • Peel off the skin, wash and remove all the yellowish/greenish gel.
  • Cut into long thin strips, about the size of a chopstick.
  • In a large container, add 1 Tbsp of salt and Aloe Vera strip, mix, fold, and squeeze through them all real good, before rinsing to remove all the slimy stuff.
  • Prepare an icy cold bath, squeeze 1 lime (for juice), throw the lime shell in the icy bath too.
  • Boil a pot of water, blanch Aloe vera strips for 2 minutes and transfer to the lime juice-icy-bath. This will help keep the Aloe vera from staining and crunch.

Other preparation

  • Shrimp: boil or steam, remove shell, de-vein and cut into halves.
  • Carrot, cucumber: thinly slice into long thin strips or work them through a julienne spiralizer into noodle strands.
  • Mango: shred or french fry cut.
  • Mint or Basil: remove stems, chop all the leaves.
  • Cilantro: mince.

Dressing and salad

  • Get a large mixable container to start with the dressing.
  • Add 2-3 Tbsp of sugar (depend on your sweet tooth), 4 Tbsp rice vinegar and 2 Tbsp fish sauce (or 1/2 Tbsp salt). Mix well to dissolve sugar.
  • Test taste and adjust, so that the sauce is sweet and sour with a bit of saltiness to level.
  • Then add (in order) crushed and mince garlic, marinated Jellyfish, shrimp, mango, carrot, and cucumber.
  • Mix them real good(but be gentle and don't break the veggies strands) and let the flavor soaked in for 5 minutes.
  • Finally, add all the minced herbs, cilantro and mix them again.
  • Serve cold with some roasted sesame/crushed peanut sprinkling on top. Best with cracker & crispy chips. Leftover can be stored in fridge for 2 days.