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Description
Fermented tea leaves are one of Myanmar’s favorite national ingredients, and for a 2015 article in The Times, the San Antonio chef Quealy Watson used them to provide a jolt of big flavor to a crunchy slaw that goes well with barbecued or grilled meats. You can find fermented tea leaves in some Asian markets and online, occasionally sold as Burmese tea salad dressing.
Ingredients
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2small heads savoy cabbage, cored and sliced into thin shreds 4shallots, peeled and sliced very thinly 1/2cup lime juice 3tablespoons pickled or fermented tea leaves, chopped 6cloves garlic, peeled and minced 3tablespoons mint leaves, torn
Directions
In a large bowl, combine cabbage and shallots and mix well to combine. In a small bowl, combine lime juice, tea leaves and garlic, and whisk to make a dressing for the slaw. Add dressing to slaw, and mix to combine. Add mint leaves to slaw, mix lightly and serve.
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