Description
Incorporating green tea, this simplified Tea-Leaf Salad recipe offers a quicker alternative to the traditional Burmese dish, ensuring a delightful culinary experience with every bite.
Ingredients
Scale
Tea-Leaf Dressing:
- 2 tablespoons loose green tea leaves (sencha or Dragonwell work well)
- 2 cups very hot water (around 190 degrees F)
- 1 clove garlic, roughly chopped
- ½ teaspoon salt
- 3 tablespoons fried garlic oil (or canola oil)
- 1 teaspoon distilled white vinegar
Salad:
- 4 cups shredded green cabbage
- 1 ½ cups roughly chopped cherry tomatoes
- ½ jalapeño or serrano chile, minced and seeded
- ¼ cup fried garlic
- ¼ cup coarsely chopped toasted peanuts
- ¼ cup fried yellow split peas
- 1 tablespoon oil (fried garlic oil or canola)
- 1 tablespoon lime juice
- 2 teaspoons fish sauce
- ½ cup coarsely chopped fresh cilantro
- 2 tablespoons dried shrimp powder (optional)
- ¼ teaspoon crushed red pepper
Instructions
For the dressing:
Step1:
- Steep the green tea leaves in hot water for 3 minutes.
- Drain and squeeze out the excess water (you can sip the tea). Let it cool.
Step2:
- In a mini food processor, blend the tea leaves, garlic, and salt.
- While blending, add in the oil and vinegar slowly.
To assemble the salad:
Step1:
- Spread the shredded cabbage on a serving platter.
Step2:
- Spoon the dressing into the center.
- Arrange piles of tomatoes, chile, fried garlic, peanuts, and split peas around the dressing.
- Drizzle oil, lime juice, and fish sauce over the top.
Step3:
- Sprinkle with cilantro, shrimp powder (if using), and crushed red pepper.
- Mix everything together at the table with forks.
Equipment
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GANIZA Food Processors, Electric Chopper with Meat Grinder & Veggie Chopper
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Ninja BN601 Professional Plus Food Processor
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Hamilton Beach Food Processor & Vegetable Chopper
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- For fried garlic and garlic oil: Fry sliced garlic until golden in canola oil, strain, and store. Keep garlic in a cool, dark place for a month, and oil in the fridge for 2 months.
- For fried yellow split peas: Soak peas, fry until golden, strain, and store at room temperature for 2 weeks.
- For dried shrimp powder: Grind dried shrimp into powder and store at room temperature for 3 days or freeze for 6 months.
- Fish sauce is available in most supermarkets with Asian ingredients. Thai Kitchen is a popular brand with lower sodium.
- Prep Time: 10minutes
- Cook Time: 20minutes
- Category: HEALTH,Low-Fat & Low-Calorie,Weight-Loss & Diet