Tea-Leaf Salad

Get ready for an amazing salad that will blow your mind! Anyone who loves fresh, crunchy textures and bold flavors will absolutely fall in love with this unique tea-leaf salad. The best part is how it packs so many exciting flavors and textures into one healthy, satisfying dish.

Recipe Details

Timing & Servings: Prep Time: 30 minutes, Total Time: 30 minutes, Serves: 6 people.

Nutrition Profile: Low-Carb, Dairy-Free, Soy-Free, High-Fiber, Egg-Free, Gluten-Free, Low-Calorie.

Nutrition Facts (per serving): 180 Calories, 13g Fat, 14g Carbs, 5g Protein.

Ingredients You’ll Need

Green tea leaves: You’ll need 2 tablespoons of loose green tea like sencha or Dragonwell. This is the star of the show and gives the salad its unique flavor!

Hot water: 2 cups of very hot water at about 190°F for steeping the tea. Don’t worry about being exact with the temperature – just hot, not boiling.

Fresh garlic: 1 clove coarsely chopped for the dressing. This adds a nice punch of flavor that pairs perfectly with the tea.

Salt: ½ teaspoon to bring out all the flavors. Just regular table salt works great here.

Fried garlic oil: 3 tablespoons plus 1 tablespoon more for drizzling. You can make your own or use canola oil as a substitute.

White vinegar: 1 teaspoon of distilled white vinegar adds the perfect tangy kick to the dressing.

Green cabbage: 4 cups shredded – this creates the perfect crunchy base for all the other flavors.

Cherry tomatoes: 1½ cups roughly chopped for sweetness and color. They make the salad look so pretty!

Chile pepper: ½ jalapeño or serrano, seeded and minced. Adjust to your heat preference – you’re in control!

Fried garlic: ¼ cup for that amazing crispy texture. This adds such a wonderful crunch to every bite.

Toasted peanuts: ¼ cup coarsely chopped. These bring a nutty richness that’s absolutely delicious.

Fried yellow split peas: ¼ cup for extra crunch and protein. They’re worth the effort to make!

Lime juice: 1 tablespoon fresh lime juice brightens everything up beautifully.

Fish sauce: 2 teaspoons for that deep, savory umami flavor. Thai Kitchen is a great brand to try.

Fresh cilantro: ½ cup coarsely chopped. This herb makes everything taste so fresh and vibrant.

Dried shrimp powder: 2 tablespoons if you want to use it – totally optional but adds amazing depth.

Crushed red pepper: ¼ teaspoon for a little extra heat and color.

How to Make Tea-Leaf Salad

Step 1: Start by steeping your tea leaves in the hot water for exactly 3 minutes. Drain the leaves and press out all the excess water with a spoon. Let the tea leaves cool to room temperature while you prep everything else.

Step 2: In your mini food processor, combine the cooled tea leaves, fresh garlic, and ½ teaspoon salt. Pulse a few times to mix everything together nicely.

Step 3: With the food processor running, slowly drizzle in 3 tablespoons of fried garlic oil and 1 teaspoon vinegar. This creates your amazing tea-leaf dressing!

Step 4: Create a beautiful bed of shredded cabbage on a round serving platter or shallow bowl. Spoon your tea-leaf dressing right into the center – it looks so pretty this way!

Step 5: Arrange the chopped tomatoes, minced chile, fried garlic, peanuts, and split peas around the dressing in separate little piles. This creates such a gorgeous presentation!

Step 6: Drizzle the remaining 1 tablespoon oil, lime juice, and fish sauce over everything. Sprinkle with cilantro, shrimp powder if using, and crushed red pepper.

Easy and Quick Tea-Leaf Salad Version

Want to make this even simpler? You can skip making your own fried garlic and split peas! Just use store-bought crispy fried onions or garlic from the Asian grocery store. Use regular canola oil instead of fried garlic oil, and add some toasted sesame seeds for extra crunch. You’ll still get that amazing flavor and texture in half the time!

Serving Ideas

This salad is perfect as a light lunch all by itself – it’s really a complete meal! Serve it alongside some steamed jasmine rice for a more filling dinner. It also pairs beautifully with simple stir-fried vegetables or a warm bowl of soup.

Storage

This salad is best enjoyed fresh right after mixing. If you have leftovers, store them in the fridge for up to 2 days in an airtight container. The flavors actually get even better overnight! Just give it a quick toss before serving again.

Substitutions

No fish sauce? Try soy sauce or tamari for a different flavor profile. Can’t find fried split peas? Toasted sunflower seeds or pumpkin seeds work great too. If you don’t have a mini food processor, just mince the garlic super fine and whisk everything together by hand.

Pro Tips

Tea temperature matters: Don’t use boiling water – it makes the tea leaves bitter. Let it cool just a bit first.
Press those leaves: Really squeeze out that excess water from the tea leaves or your dressing will be watery.
Make components ahead: You can prep the fried garlic and split peas days in advance and store them properly.
Mix at the table: This creates such a fun, interactive experience and keeps everything crisp until the last minute.

FAQs

How do I make fried garlic and garlic oil?

Sure! Heat ⅓ cup canola oil in a small skillet over medium heat. Reduce to low heat and add ¼ cup sliced garlic. Cook for about 4 minutes, stirring frequently, until golden brown. Strain through a fine mesh strainer – save both the crispy garlic and the flavored oil!

What about those fried yellow split peas?

You bet you can make these! Soak ⅓ cup yellow split peas for at least 4 hours. Drain and pat them dry completely. Fry in ¾ cup hot oil over medium heat for 4-6 minutes until they turn a deep mustard color. Strain and let them cool on paper towels.

Can I skip the dried shrimp powder?

Absolutely! The shrimp powder adds a nice umami depth, but the salad is still amazing without it. You can make your own by grinding dried shrimp in a spice grinder, or just leave it out completely.

What type of tea works best?

Green teas like sencha or Dragonwell are perfect because they have a mild, fresh flavor that doesn’t overpower the other ingredients. Avoid black teas – they can be too strong and bitter for this salad.

I’d love to hear how your tea-leaf salad turns out! This recipe always gets people talking because it’s so unique and delicious. Let me know what your favorite part was – I bet it’ll be that amazing mix of textures and flavors!