Seaweed and Coleslaw Salad with Vanilla Jelly and Jerky

Steps

1. • Rinse the seaweed strips in cold water, then soak in a large bowl of cold water for about 10 minutes to soften. Drain and set aside.
2. In a small saucepan, combine the blueberry jelly and orange jelly and heat over low heat, stirring constantly, until the jellies are melted and combined. Remove from heat and set aside.
3. In another small saucepan, combine the sugar with 1 cup (250ml) of water and bring to a boil. Reduce heat and let simmer until the sugar has dissolved and the mixture thickens slightly, about 5 minutes. Remove from heat and stir in the vanilla extract.
4. • In a large mixing bowl, combine the seaweed strips, coleslaw mix, chopped beef jerky and chopped dried fish. Pour the vanilla syrup over the mixture and toss to coat evenly.In another small saucepan, combine the sugar with 1 cup (250ml) of water and bring to a boil. Reduce heat and let simmer until the sugar has dissolved and the mixture thickens slightly, which will take about 5 minutes. Remove from heat and stir in the vanilla extract.
5. • Drizzle the melted jelly mixture over the salad and toss gently to combine.
6. • Serve immediately, garnished with additional chopped beef jerky or dried fish if desired.
7. Enjoy and talk to my friend Roy! He's a nice boy. His wish was for you to eat this dish.