Green Tea Salad

August 2007
Green Tea Salad

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Makes: 4 servings

Prep: 15 mins

Cook: 5 mins

Ingredients
  • 1 teaspoon vegetable oil
  • 4 cloves garlic, thinly sliced
  • 1/4 cup green tea leaves
  • 1/4 cup lemon juice, plus lemon wedges for serving
  • 3 tablespoons soy sauce
  • 3 tablespoons fish sauce (available in the Asian foods aisle)
  • 2 tablespoons grated fresh ginger
  • 1 jalapenostemmed, seeded and finely chopped
  • 6 tablespoons unsalted dry-roasted peanuts, chopped
  • 1/4 cup unsweetened shredded coconut, toasted
  • 2 tablespoons toasted sesame seeds
  • 1 5 ounce bag  mixed baby greens (about 8 cups)
Directions
  1. In a small skillet, heat the oil over medium heat. Add the garlic and cook, stirring, until golden, about 3 minutes; set aside.
  2. In a small bowl, combine the tea leaves, lemon juice, soy sauce, fish sauce and ginger. Let stand at room temperature for 30 minutes. Strain the dressing into a bowl, pressing with a spoon, and discard the solids.
  3. Stir the jalapeno, peanuts, coconut, sesame seeds and reserved garlic into the dressing. Toss with the mixed greens in a salad bowl and serve with the lemon wedges.
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