Tea Leaf Salad || Gracefult Kitchen

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Tea Leaf Salad

Lunch

Tea Leaf Salad is a vibrant Burmese dish made with fermented tea leaves, crunchy nuts, seeds, cabbage, tomatoes, and garlic. It offers a bold, tangy, savory flavor with a delightful mix of textures in every bite.

Ingredients

2 tablespoons loose green tea leaves, such as sencha or Dragonwell
2 cups very hot water (about 190°F)
1 clove garlic, coarsely chopped
½ teaspoon salt
3 tablespoons fried garlic oil (see FAQs) or canola oil
1 teaspoon distilled white vinegar
4 cups shredded green cabbage
1½ cups roughly chopped cherry tomatoes
½ jalapeño or serrano chile, seeded and minced
¼ cup fried garlic (see FAQs)
¼ cup coarsely chopped toasted peanuts
¼ cup fried yellow split peas (see FAQs)
1 tablespoon fried garlic oil (see FAQs) or neutral oil, such as canola or avocado
1 tablespoon lime juice
2 teaspoons fish sauce (see FAQs)
½ cup coarsely chopped fresh cilantro
2 tablespoons dried shrimp powder (optional; see FAQs)
¼ teaspoon crushed red pepper

Description

To prepare dressing: Steep 2 tablespoons tea leaves in hot water for 3 minutes. Drain and press excess water out of the tea leaves (you can drink the tea). Let cool to room temperature.
Combine the tea leaves, fresh garlic and ½ teaspoon salt in a mini food processor; pulse to combine. With the motor running, drizzle in 3 tablespoons oil and 1 teaspoon vinegar.
To assemble salad: Using 4 cups shredded cabbage, create a bed of cabbage on a round, rimmed serving platter or in a shallow bowl. Spoon the dressing into the center. Arrange 1½ cups tomatoes, ½ jalapeño (or serrano), ¼ cup fried garlic, ¼ cup peanuts and ¼ cup split peas around the dressing. Drizzle 1 tablespoon oil, 1 tablespoon lime juice and 2 teaspoons fish sauce over the top and sprinkle with ½ cup cilantro, 2 tablespoons shrimp powder (if using) and ¼ teaspoon crushed red pepper. Mix tableside with 2 forks.