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Green Tea Salad Delight


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  • Author: Chef Sophia
  • Total Time: 30minutes

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.

Notes

  • 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