Savory Burmese Slaw

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Savory Burmese Slaw

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.

Rating

Ingredients

  • 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
Set base servings to enable scaling:

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.

Nutrition

Info
Trans Fat: 0 gramsFat: 0 gramsCalories: 40Saturated Fat: 0 gramsUnsaturated Fat: 0 gramsSodium: 16 milligramsSugar: 3 gramsFiber: 2 gramsCarbohydrate: 10 gramsProtein: 2 grams
Salads

Source: https://cooking.nytimes.com/recipes/1017863-savory-burmese-slaw