Tea-leaf salad
Enjoy the refreshing flavors of tea leaves mixed with crunchy nuts and seeds in this unique and nutritious salad recipe. Perfect for a light and delicious meal option.
Ingredients:
- 2 tablespoons loose green tea leaves, such as sencha or Dragonwell
- 2 cups very hot water (about 190 degrees F)
- 1 clove garlic, coarsely chopped
- ½ teaspoon salt
- 3 tablespoons fried garlic oil (see Tips) or canola oil
- 1 teaspoon distilled white vinegar
- 4 cups shredded green cabbage
- 1 ½ cups roughly chopped cherry tomatoes
- ½ jalapeño or serrano chile, seeded and minced
- ¼ cup fried garlic (see Tips)
- ¼ cup coarsely chopped toasted peanuts
- ¼ cup fried yellow split peas (see Tips)
- 1 tablespoon fried garlic oil (see Tips) or canola oil
- 1 tablespoon lime juice
- 2 teaspoons fish sauce (see Tips)
- ½ cup coarsely chopped fresh cilantro
- 2 tablespoons dried shrimp powder (optional; see Tips)
- ¼ teaspoon crushed red pepper
Instructions:
- Start by infusing tea leaves in hot water for 3 minutes. Squeeze out any excess liquid from the tea leaves after draining them (the infused tea can be consumed). Let the mixture cool down until it reaches room temperature.In a small food processor, blend together the tea leaves, fresh garlic, and salt until well combined. While the processor is running, slowly add 3 tablespoons of oil and vinegar.For putting together the salad: Create a base of cabbage on a circular, edged serving dish or in a shallow dish. Place the prepared dressing in the middle. Surround the dressing with groups of tomatoes, jalapeño (or serrano pepper), crispy garlic, peanuts, and split peas. Drizzle olive oil, lime juice, and fish sauce on top, then sprinkle with cilantro, shrimp powder (if preferred), and crushed red pepper. Toss everything together at the table using two forks.
Summary:
- Calories: 376 kcal
- Fat: 42 g
- Protein: 0 g
- Carbs: 1 g
- Potassium: 14 mg
- Magnesium: 6 mg