Tea Leaf Salad
2 tablespoons loose Apis green tea leaves
2 cups very hot water
1 clove garlic
½ teaspoon Salt
4 cups shredded green cabbage
1½ cups roughly chopped cherry tomatoes
¼ cup fried garlic
¼ cup toasted peanuts
1 chopped cucumber
½ cup chopped zucchini
salt and spices as per taste
- To prepare dressing: Steep the loose Apis green tea leaves in hot water for 3 minutes. Drain and press excess water out of the tea leaves. Let cool to room temperature.
- Combine the tea leaves, fresh garlic and salt in food processor; pulse to combine. Add 3 tablespoons oil and vinegar.
- To assemble salad: Add all the veggies in the salad and also the tea dressing. Mix well and serve.