Recipe by Lillian Cumic, vegan chef and author of the vegan cookbook “Hawaii A Vegan Paradise”, released Nov 2020.
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FERMENTED TEA LEAF SALAD
Prepare tea leaves:
1/2 cup green tea leaves
2 cups water
1 tablespoon vinegar
*Steep for 10 minutes. Drain and squeeze out excess liquid. Place in a glass bowl, partially covered, and allow to ferment at room temperature for 3-4 days
Fermented tea leaf dressing:
Fermented tea leaves
1/4 cup each sesame oil and avocado oil or oil of choice (see notes)
3 tablespoons lemon juice
2 tablespoons soy sauce or liquid aminos
1 tablespoon freshly chopped ginger
1-2 cloves minced garlic
1 teaspoon mushroom powder or kombu dashi powder (kelp granules), optional
Pinch of salt
Assemble the salad as you like or try my version of a Burmese salad:
1 large bowl coleslaw mix (cabbage, onion, carrot, spinach, green onion or other veggies)
3 tablespoons fried onion or garlic chips
2 tablespoons black and white toasted sesame seeds
3 tablespoons dry roasted nuts or other nut or seed
1/4 cup freshly chopped coriander
Fermented tea leaf dressing to taste (I use about 1/2 cup)
Adjust seasoning: add salt, pepper, lemon juice, soy sauce, oil, etc, as you like to taste
Additional add-ins for your salad:
Crispy baked tofu
* I actually use extra virgin olive oil in my dressing, but a typical tea leaf dressing calls for canola oil which I do not consume. Use whatever oil you like or a combination of a few. Decrease the amount of oil as you like, but keep in my mind it will affect the outcome of the dish.
* A good salad is all about the texture. Roasted nuts, seeds and sprouts bring a nice crunch while fresh or bottled jalapeño peppers add a nice spicy pop that is awesome in this salad.
* After you’ve added your tea leaf dressing to the salad please taste and season accordingly. You may not need to add anything else, but I usually add more lemon , vinegar and cracked black pepper.
Follow the creator of Lillian Vegan on:
Lillian’s Vegan World