Fermented Tea Leaf Salad

Ingredients

• ¼ to ½ cup fermented tea leaves
• 1 tablespoon dry shrimp powder
• 1 tablespoon peanut oil
• 2 large julienne plum tomatoes
• 1 cup very thinly sliced cabbage
• 1 teaspoon fried garlic (see note)
• 2 tablespoons roasted peanuts
• 2 tablespoons fried dried peas
• 2 teaspoons toasted sesame seeds
• 2 to 3 teaspoons lime juice
• ⅛ to ¼ teaspoon minced bird’s-eye chili or other hot chili, like a serrano
• 1 to 2 teaspoons fish sauce (nam pla or nuoc mam)
• Cilantro leaves, sliced fried garlic and whole green chilies, for garnish

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    168 calories; 13 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 5 grams protein; 368 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Combine all ingredients in large bowl, and mix well. Divide between two plates, and serve, with garnishes.

• To make fried garlic, slice as many cloves of garlic lengthwise as desired. Saute slowly in peanut oil to cover until garlic is lightly browned on both sides. Remove from oil, and place on paper towels to dry. Refrigerate in tightly covered container.