Pickled Tea Leaf Salad (Non-fried version) Recipe

Pickled tea leaves: These fermented leaves are the star of the dish, providing a unique tangy and slightly bitter flavor.

Shredded cabbage: Adds a fresh and crunchy texture to the salad.

Chopped tomatoes: Brings a juicy and slightly sweet element to balance the flavors.

Chopped peanuts: Adds a nutty crunch and richness to the salad.

Sesame seeds: Provides a subtle nutty flavor and additional texture.

Fish sauce: Adds a savory umami depth to the salad.

Lime juice: Brings a bright and tangy acidity to balance the flavors.

Chili flakes: Optional, for adding a bit of heat to the salad.

To enhance the flavor and texture of your pickled tea leaves, consider massaging them gently with your hands before combining them with the other ingredients. This helps to release their natural oils and makes them more pliable, ensuring they blend seamlessly with the shredded cabbage, chopped tomatoes, chopped peanuts, and sesame seeds. Additionally, toasting the sesame seeds lightly in a dry skillet until they are golden brown can add a deeper, nuttier flavor to your salad.

• pickled tea leaves - Substitute with pickled green tea: Pickled green tea can provide a similar tangy and slightly bitter flavor profile.

• shredded cabbage - Substitute with shredded kale: Kale offers a similar crunch and can hold up well in salads.

• chopped tomatoes - Substitute with cherry tomatoes: Cherry tomatoes provide a similar juicy texture and sweetness.

• chopped peanuts - Substitute with chopped almonds: Almonds offer a similar crunch and nutty flavor.

• sesame seeds - Substitute with sunflower seeds: Sunflower seeds provide a similar texture and nutty taste.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it is less fishy.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor.

• chili flakes - Substitute with cayenne pepper: Cayenne pepper can provide a similar level of heat.

• For short-term storage, place the pickled tea leaf salad in an airtight container. This will help maintain the freshness and prevent any unwanted odors from seeping in.
• Store the container in the refrigerator. The salad should remain fresh for up to 2-3 days. The cabbage and tomatoes may release some liquid, so give it a quick stir before serving.
• If you plan to keep the salad for longer, consider storing the pickled tea leaves separately from the other ingredients. Combine them just before serving to maintain the crunchiness of the cabbage and the freshness of the tomatoes.
• To freeze the pickled tea leaf salad, it’s best to freeze the pickled tea leaves alone. The cabbage and tomatoes do not freeze well and may become mushy upon thawing.
• Place the pickled tea leaves in a freezer-safe container or a resealable freezer bag. Remove as much air as possible to prevent freezer burn.
• Label the container with the date of freezing. The pickled tea leaves can be frozen for up to 3 months.
• When ready to use, thaw the pickled tea leaves in the refrigerator overnight. Once thawed, combine with freshly chopped cabbage, tomatoes, peanuts, and sesame seeds before adding the fish sauce, lime juice, and optional chili flakes.
• Always taste and adjust the seasoning after thawing, as the flavors may change slightly during the freezing process.

• Microwave Method:

  1. Place the pickled tea leaf salad in a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 30-45 seconds. Stir halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 15-20 seconds if needed. Be cautious not to overheat, as the cabbage and tomatoes can become too soft.

• Stovetop Method:

  1. Transfer the salad to a non-stick skillet or pan.
  2. Heat over low to medium heat, stirring occasionally to prevent sticking.
  3. Warm for about 2-3 minutes until the peanuts and sesame seeds are slightly toasted and the salad is evenly heated.
  4. Remove from heat and let it cool slightly before serving.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Spread the salad evenly on a baking sheet lined with parchment paper.
  3. Cover the salad with aluminum foil to prevent it from drying out.
  4. Bake for 10-12 minutes, checking halfway through to ensure it is warming evenly.
  5. Remove from the oven and let it cool for a few minutes before serving.

• Room Temperature Method:

  1. Remove the salad from the refrigerator and let it sit at room temperature for about 30 minutes.
  2. Stir occasionally to help distribute the lime juice and fish sauce evenly.
  3. Serve once it reaches a comfortable temperature. This method helps maintain the crunchiness of the cabbage and peanuts.

• Steaming Method:

  1. Place the salad in a heatproof dish that fits into your steamer basket.
  2. Steam over boiling water for about 3-5 minutes, ensuring the salad is covered to retain moisture.
  3. Remove from the steamer and let it cool slightly before serving. This method helps to gently warm the salad without making it soggy.

• Mixing bowl: A large bowl used to combine all the ingredients together.

• Cutting board: A flat surface used for chopping the cabbage, tomatoes, and peanuts.

• Knife: A sharp tool for chopping the cabbage, tomatoes, and peanuts.

• Measuring cups: Used to measure out the pickled tea leaves, shredded cabbage, chopped tomatoes, and chopped peanuts.

• Measuring spoons: Used to measure the fish sauce, lime juice, and chili flakes.

• Spatula: A tool used to mix the ingredients together thoroughly.

• Serving bowl: A bowl used to present the salad for serving.

• Refrigerator: Used to chill the salad for 10 minutes before serving, if desired.

Pre-prep ingredients: Chop cabbage, tomatoes, and peanuts in advance and store them in airtight containers.

Use pre-pickled tea leaves: Purchase pickled tea leaves from a store to save time on preparation.

Batch toast sesame seeds: Toast a large batch of sesame seeds and store them for multiple uses.

Mix dressings ahead: Combine fish sauce, lime juice, and chili flakes in a jar and refrigerate for quick use.