Say hello to the original "superfood salad". You may not have heard of it, but in Burma it is quite famous- the national dish, in fact.
This version is a slight bit different than the original (no oil or fish paste) but very similar as a vegan-friendly alternative.
I learned about the dish when my mom came home with some her students brought her. She teaches ESL, and encourages the students to share things from their cultures. I don't make it a lot, as the fermentation required is a little time consuming- but whenever I do get the chance to have it always goes fast.
This recipe is raw, gluten-free, and low-fat. It makes a great starter or light meal.
- 1/2 cup dried green tea leaves (about 20 tea bags worth)
- 1 cup shredded kale
- 1 cup shredded cabbage
- 1/2 cup sun-dried tomatoes
- 2 tbs. lemon juice
- 1 tbs. tamari or Bragg's liquid aminos
- 2 cloves garlic
- 1 tbs. sesame seeds
- 1/4 cup dried soybeans
- Ferment the tea leaves to reduce the bitterness. To do this, you will need to first soak the tea in about 2 cups of warm water for an hour. Drain the leaves, set aside the excess water and place the tomatoes in it to rehydrate. Then soak the leaves again for an hour or overnight if you can. Drain and dispose of excess water. Now you have your fermented tea.
- Place tea in bowl along with kale and cabbage
- Meanwhile, combine excess soak water, lemon juice, tamari and garlic in high-speed blender or food processor. Blend until smooth and pour over greens. Combine everything very well.
- Serve immediately or store in the fridge for a few hours- I prefer to let mine marinate a while.