Green Tea Salad

13 ingredients
8 steps

Ingredients

  • 1 teaspoon vegetable oil
  • 4 garlic cloves, thinly sliced
  • 14 cup green tea leaves
  • 14 cup lemon juice, plus
  • lemon wedge, for serving
  • 3 tablespoons soy sauce
  • 3 tablespoons fish sauce
  • 2 tablespoons fresh ginger, grated
  • 1 jalapeno pepper, stemmed, seeded, and finely chopped
  • 6 tablespoons dry-roasted unsalted peanuts, chopped
  • 14 cup unsweetened dried shredded coconut, toasted
  • 2 tablespoons sesame seeds, toasted
  • 1 (5 ounce) bag mixed baby greens (8 cups)

Directions

  1. 1
    In a small skillet, heat oil over medium heat.
  2. 2
    Add garlic and cook, stirring until golden, about 3 minutes.
  3. 3
    Set aside.
  4. 4
    In a small bowl, combine tea leaves, lemon juice, soy sauce, fish sauce, and ginger.
  5. 5
    Let stand at room temperature for 30 minutes.
  6. 6
    Strain the dressing into a bowl, pressing with a spoon, and discard the solids.
  7. 7
    Stir the jalapeno, peanuts, coconut, sesame seeds, and reserved garlic into the dressing.
  8. 8
    Toss with the mixed greens in a salad bowl and serve with the lemon wedges.

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