Tea-Leaf Salad

Step 1

To prepare dressing: Steep tea leaves in hot water for 3 minutes. Drain and press excess water out of the tea leaves (you can drink the tea). Let cool to room temperature.

Step 2

Combine the tea leaves, fresh garlic and salt in a mini food processor; pulse to combine. With the motor running, drizzle in 3 tablespoons oil and vinegar.

Step 3

To assemble salad: Make a bed of cabbage on a round, rimmed serving platter or in a shallow bowl. Spoon the dressing into the center. Arrange piles of tomatoes, jalapeño (or serrano), fried garlic, peanuts and split peas around the dressing. Drizzle oil, lime juice and fish sauce over the top and sprinkle with cilantro, shrimp powder (if using) and crushed red pepper. Mix tableside with 2 forks.