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    Tea-Leaf Salad

    Salad
    ​

    6 servings

    porzioni

    30 minutes

    tempo totale
    Inizia a Cucinare

    Ingredienti

    2 tablespoons loose green tea leaves, such as sencha or Dragonwell (6 bags of green tea)

    2 cups very hot water (about 190 degrees F)

    1 clove garlic, coarsely chopped

    ½ teaspoon salt

    3 tablespoons fried garlic oil (see Tips) or canola oil

    1 teaspoon distilled white vinegar

    4 cups shredded green cabbage

    1 ½ cups roughly chopped cherry tomatoes

    ½ jalapeño or serrano chile, seeded and minced

    ¼ cup fried garlic (see Tips)

    ¼ cup coarsely chopped toasted peanuts

    ¼ cup fried yellow split peas (see Tips)

    1 tablespoon fried garlic oil (see Tips) or canola oil

    1 tablespoon lime juice

    2 teaspoons fish sauce (see Tips)

    ½ cup coarsely chopped fresh cilantro

    2 tablespoons dried shrimp powder (optional; see Tips)

    ¼ teaspoon crushed red pepper

    Istruzioni

    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.

    Nutrizione

    Dimensione della Porzione

    -

    Calorie

    180 kcal

    Grassi Totali

    13 g

    Grassi Saturi

    1 g

    Grassi Insaturi

    0 g

    Grassi Trans

    -

    Colesterolo

    -

    Sodio

    341 mg

    Carboidrati Totali

    14 g

    Fibra Alimentare

    5 g

    Zuccheri Totali

    3 g

    Proteine

    5 g

    6 servings

    porzioni

    30 minutes

    tempo totale
    Inizia a Cucinare

    Pronto per iniziare a cucinare?

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    Ingredienti

    2 tablespoons loose green tea leaves, such as sencha or Dragonwell (6 bags of green tea)

    2 cups very hot water (about 190 degrees F)

    1 clove garlic, coarsely chopped

    ½ teaspoon salt

    3 tablespoons fried garlic oil (see Tips) or canola oil

    1 teaspoon distilled white vinegar

    4 cups shredded green cabbage

    1 ½ cups roughly chopped cherry tomatoes

    ½ jalapeño or serrano chile, seeded and minced

    ¼ cup fried garlic (see Tips)

    ¼ cup coarsely chopped toasted peanuts

    ¼ cup fried yellow split peas (see Tips)

    1 tablespoon fried garlic oil (see Tips) or canola oil

    1 tablespoon lime juice

    2 teaspoons fish sauce (see Tips)

    ½ cup coarsely chopped fresh cilantro

    2 tablespoons dried shrimp powder (optional; see Tips)

    ¼ teaspoon crushed red pepper

    Istruzioni

    1

    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.

    2

    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.

    3

    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.