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Photo:Leigh Beisch
Leigh Beisch
Prep Time:30 minsTotal Time:30 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:30 minsTotal Time:30 minsServings:6Yield:6 servings
Prep Time:30 mins
Prep Time:
30 mins
Total Time:30 mins
Total Time:
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Jump to recipeIs Tea-Leaf Salad Good for You?Tea-leaf salad is nutritious and healthy because of thevariety of vegetablesin the salad. Vegetables are low in calories and high in fiber.Eating more vegetablesis one of the simplest and most effective things you can do to eat healthier according to the 2020-2025Dietary Guidelines for Americans. Adding nutrient-dense vegetables to your salad can help you meet the recommended amount ofvegetable servings a day. Our tea-leaf salad recipe includes green tea leaves,garlic, green cabbage,cherry tomatoes,peanutsand yellow split peas, all with numerous health benefits.Cruciferous vegetableslikegreen cabbageare rich in potassium, folate and vitamin C.How to Serve Tea-Leaf SaladMix the salad at the table so everyone can appreciate the diversity of ingredients—from crunchy to savory—that make it so special.Christine Ma
Jump to recipe
Is Tea-Leaf Salad Good for You?Tea-leaf salad is nutritious and healthy because of thevariety of vegetablesin the salad. Vegetables are low in calories and high in fiber.Eating more vegetablesis one of the simplest and most effective things you can do to eat healthier according to the 2020-2025Dietary Guidelines for Americans. Adding nutrient-dense vegetables to your salad can help you meet the recommended amount ofvegetable servings a day. Our tea-leaf salad recipe includes green tea leaves,garlic, green cabbage,cherry tomatoes,peanutsand yellow split peas, all with numerous health benefits.Cruciferous vegetableslikegreen cabbageare rich in potassium, folate and vitamin C.How to Serve Tea-Leaf SaladMix the salad at the table so everyone can appreciate the diversity of ingredients—from crunchy to savory—that make it so special.Christine Ma
Is Tea-Leaf Salad Good for You?
Tea-leaf salad is nutritious and healthy because of thevariety of vegetablesin the salad. Vegetables are low in calories and high in fiber.Eating more vegetablesis one of the simplest and most effective things you can do to eat healthier according to the 2020-2025Dietary Guidelines for Americans. Adding nutrient-dense vegetables to your salad can help you meet the recommended amount ofvegetable servings a day. Our tea-leaf salad recipe includes green tea leaves,garlic, green cabbage,cherry tomatoes,peanutsand yellow split peas, all with numerous health benefits.Cruciferous vegetableslikegreen cabbageare rich in potassium, folate and vitamin C.
How to Serve Tea-Leaf Salad
Mix the salad at the table so everyone can appreciate the diversity of ingredients—from crunchy to savory—that make it so special.
Christine Ma
Cook Mode(Keep screen awake)IngredientsTea-Leaf Dressing2 tablespoons loose green tea leaves, such as sencha or Dragonwell2cupsvery hot water (about 190 degrees F)1clovegarlic, coarsely chopped½teaspoonsalt3tablespoonsfried garlic oil (see Tips) or canola oil1teaspoondistilled white vinegarSalad4cupsshredded green cabbage1 ½cupsroughly chopped cherry tomatoes½jalapeño or serrano chile, seeded and minced¼cupfried garlic (see Tips)¼cupcoarsely chopped toasted peanuts¼cupfried yellow split peas (see Tips)1tablespoonfried garlic oil (see Tips) or canola oil1tablespoonlime juice2teaspoonsfish sauce (see Tips)½cupcoarsely chopped fresh cilantro2tablespoonsdried shrimp powder (optional; see Tips)¼teaspooncrushed red pepper
Cook Mode(Keep screen awake)
Ingredients
Tea-Leaf Dressing
2 tablespoons loose green tea leaves, such as sencha or Dragonwell
2cupsvery hot water (about 190 degrees F)
1clovegarlic, coarsely chopped
½teaspoonsalt
3tablespoonsfried garlic oil (see Tips) or canola oil
1teaspoondistilled white vinegar
Salad
4cupsshredded green cabbage
1 ½cupsroughly chopped cherry tomatoes
½jalapeño or serrano chile, seeded and minced
¼cupfried garlic (see Tips)
¼cupcoarsely chopped toasted peanuts
¼cupfried yellow split peas (see Tips)
1tablespoonfried garlic oil (see Tips) or canola oil
1tablespoonlime juice
2teaspoonsfish sauce (see Tips)
½cupcoarsely chopped fresh cilantro
2tablespoonsdried shrimp powder (optional; see Tips)
¼teaspooncrushed red pepper
DirectionsTo 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 cool to room temperature.Christine MaCombine the tea leaves, fresh garlic and salt in a mini food processor; pulse to combine. With the motor running, drizzle in 3 tablespoons oil and vinegar.Christine MaTo 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 (or serrano), 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.Christine MaEquipmentMini food processorTipsTo prepare Fried Garlic & Fried Garlic Oil:Place a fine-mesh strainer over a heatproof bowl. Heat 1/3 cup canola oil in a small skillet over medium heat. Reduce heat to low and add 1/4 cup sliced garlic; cook, stirring frequently, until the garlic is golden brown, about 4 minutes. Pour the garlic and oil through the strainer. Transfer the garlic to a paper-towel-lined plate. Reserve the oil to use on salads. Store fried garlic in an airtight container in a cool dark place for up to 1 month; refrigerate the oil for up to 2 months.To prepare Fried Yellow Split Peas:Soak 1/3 cup yellow split peas in water for at least 4 hours or up to 12 hours. Drain and pat dry. Place a fine-mesh strainer over a heatproof bowl. Heat 3/4 cup canola oil in a small skillet over medium heat. Add the split peas and cook, stirring often, until they start to turn a deep mustard color, 4 to 6 minutes. Pour the split peas and oil through the strainer (discard the oil). Transfer the split peas to a paper-towel-lined plate. Store in an airtight container at room temperature for up to 2 weeks.To prepare Dried Shrimp Powder:Put 2 tablespoons dried shrimp in a coffee grinder reserved for grinding spices. Pulse until ground to a fluffy powder. Store in an airtight container at room temperature for up to 3 days or freeze for up to 6 months.Made from salted fermented fish, fish sauce is a condiment found with other Asian ingredients at the supermarket. Thai Kitchen is a widely available brand that is lower in sodium.
Directions
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 cool to room temperature.Christine MaCombine the tea leaves, fresh garlic and salt in a mini food processor; pulse to combine. With the motor running, drizzle in 3 tablespoons oil and vinegar.Christine MaTo 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 (or serrano), 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.Christine MaEquipmentMini food processorTipsTo prepare Fried Garlic & Fried Garlic Oil:Place a fine-mesh strainer over a heatproof bowl. Heat 1/3 cup canola oil in a small skillet over medium heat. Reduce heat to low and add 1/4 cup sliced garlic; cook, stirring frequently, until the garlic is golden brown, about 4 minutes. Pour the garlic and oil through the strainer. Transfer the garlic to a paper-towel-lined plate. Reserve the oil to use on salads. Store fried garlic in an airtight container in a cool dark place for up to 1 month; refrigerate the oil for up to 2 months.To prepare Fried Yellow Split Peas:Soak 1/3 cup yellow split peas in water for at least 4 hours or up to 12 hours. Drain and pat dry. Place a fine-mesh strainer over a heatproof bowl. Heat 3/4 cup canola oil in a small skillet over medium heat. Add the split peas and cook, stirring often, until they start to turn a deep mustard color, 4 to 6 minutes. Pour the split peas and oil through the strainer (discard the oil). Transfer the split peas to a paper-towel-lined plate. Store in an airtight container at room temperature for up to 2 weeks.To prepare Dried Shrimp Powder:Put 2 tablespoons dried shrimp in a coffee grinder reserved for grinding spices. Pulse until ground to a fluffy powder. Store in an airtight container at room temperature for up to 3 days or freeze for up to 6 months.Made from salted fermented fish, fish sauce is a condiment found with other Asian ingredients at the supermarket. Thai Kitchen is a widely available brand that is lower in sodium.
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 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 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 (or serrano), 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.
Equipment
Mini food processor
Tips
To prepare Fried Garlic & Fried Garlic Oil:Place a fine-mesh strainer over a heatproof bowl. Heat 1/3 cup canola oil in a small skillet over medium heat. Reduce heat to low and add 1/4 cup sliced garlic; cook, stirring frequently, until the garlic is golden brown, about 4 minutes. Pour the garlic and oil through the strainer. Transfer the garlic to a paper-towel-lined plate. Reserve the oil to use on salads. Store fried garlic in an airtight container in a cool dark place for up to 1 month; refrigerate the oil for up to 2 months.
To prepare Fried Yellow Split Peas:Soak 1/3 cup yellow split peas in water for at least 4 hours or up to 12 hours. Drain and pat dry. Place a fine-mesh strainer over a heatproof bowl. Heat 3/4 cup canola oil in a small skillet over medium heat. Add the split peas and cook, stirring often, until they start to turn a deep mustard color, 4 to 6 minutes. Pour the split peas and oil through the strainer (discard the oil). Transfer the split peas to a paper-towel-lined plate. Store in an airtight container at room temperature for up to 2 weeks.
To prepare Dried Shrimp Powder:Put 2 tablespoons dried shrimp in a coffee grinder reserved for grinding spices. Pulse until ground to a fluffy powder. Store in an airtight container at room temperature for up to 3 days or freeze for up to 6 months.
Made from salted fermented fish, fish sauce is a condiment found with other Asian ingredients at the supermarket. Thai Kitchen is a widely available brand that is lower in sodium.
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Nutrition Facts(per serving)180Calories13gFat14gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Jan Valdez
