Tea-Leaf Salad Recipe

Cooking Direction

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

Cooking Tips

• The dressing does take 3 days to fully ferment but is delicious from the get-go. You can definitely use it freshly blended, but the health benefits start kicking up after 72 hours.

Serving and Storage

• It pairs well with Instant Pot lentil potato soup or vegan tomato basil soup.
• It can be stored for up to 15 days in the refrigerator.