Around this time, a few years ago, was when I started enjoying green tea. An introduction to an actual green tea salad came way later, with a lot of resistance. I am not a salad lover, let alone a fermented green tea salad… That’s a stretch.
If you visit San Francisco and you have some time to wait in line to grab a bite, do not miss Burma Superstar. The food is delicious, and the fermented green tea salad is outstanding. What I don’t enjoy is the wait (which is crazy), and it’s even worse when you go there hungry. So, you know, I had to find a way to make one my favorite salad at home. I was inspired by the excellent salad I ate there, and just had to make my own version.
While this one differs from the original, I’ve tried to keep a lot of the aspects intact. I heard that the green tea is shipped from Burma to here to produce this salad. The process to make this and the fermentation are integral parts of the salad. It take couple of days, but it’s worth the wait. I guarantee you.
It’s nothing like I’ve tasted before. This almost tastes like an Indian dish, a vegetarian bhel(that’s exactly how my friend described it). The crunch, the fried garlic, the freshness, and the zing from the green tea dressing all work in unison.
Here goes a party in a plate. Try it out to see how fermented tea leaves tastes like.
- 2 tbsp dried green tea leaves
- ½ inch fresh ginger
- 2 garlic cloves
- 2 scallions
- 1 stem cilantro(optional)
- 1-2 whole green chilly(take the seeds out for less spice)
- 2 tbsp mango juice/pineapple juice/orange juice
- 3 tbsp vegetable oil
- 1 tsp lemon juice
- salt
- Green cabbage
- ⅓ cup roasted peanuts
- ½ cup grape tomatoes
- 2 tbsp fried garlic(very important)
- 1 tsp white sesame seeds
- 1 tsp black sesame seeds(optional)
- 3 tbsp fried yellow split peas(moon daal)
- 2 tbsp of fermented tea
- lemon wedge
- Wash the green tea very well with hot water. Rinse twice. Grind it with garlic, ginger, scallions, cilantro, green chilly, mango juice, vegetable oil, lemon juice, salt and grind it to a smooth paste. Do not add water.
- The most important part of the fermentation is to leave the paste in the refrigerator for at least 2 days.
- Cut the cabbage into thin strands. Wash and dry it very well.
- Add it to the base of your serving bowl. Arrange the halved grape tomatoes, peanuts, fried garlic, sesame seeds, fried yellow split peas and Put 2 tbsp or more of the green tea dressing.
- Toss well.
You can find fried moong daal in every Indian store. You can even find it in your local grocery store.
http://www.amazon.com/Haldirams-Moong-Dal-Fried-Pulse/dp/B004XTCKH0/ref=sr_1_sc_2?ie=UTF8&qid=1424310317&sr=8-2-spell&keywords=fried+moong+daal
I didn’t know that green tea leaves can be used this way…brilliant! The salad looks so healthy and scrumptious.
I drink green tea all the time but I have never had a fermented green tea salad or heard of it! I need to move out to SF or something. This looks amazing. I almost don’t care how it tastes when you make a salad look this tempting and beautiful. : ) In all seriousness, I have a feeling it’s very delicious and I am most curious now…
What a lovely dish and new learned method. So many tasty and healthy ingredients in this salad!
What an interesting dish! Would never have thought to use green tea leaves in this sort of dish. Really, really original. Love the photos, particular that lemon drop on the top one!
Asha – I have never heard of a fermented green tea dressing – I am so fascinated! If I come to San Fran again, we must go to Burma Superstar together!
This is making my taste buds go wild before I even try it. I’m so intrigued. I must hunt this down this weekend!
This is unusual and very refreshing to even look at. Hubby is a green tea drinker..wait till I show him this salad. The dressing has so many wonderful things (ginger, chilli, fruit juices) that I can imagine the taste. I am yet to jump onto the green tea bandwagon..never quite liked it. But this beautiful salad is a big YES…especially since it tastes like bhel. Making soon:-)
Hey Sonali, give it a shot. The good thing was my fussy little boy liked it too:), a big plus. Hope you all are doing good.
when i was in SF, i had a meal there and it was wonderful…they even had samosa soup. i unfortunately missed this salad. thanks for sharing this 🙂
Oh yes, the samosa soup is awesome. Oh well, you can easily recreate it.;).
wow never heard of green tea dressing before, this is so interesting! I wish I would taste it because the salad looks wonderful! Beautiful pictures as always!
Thanks my dear.
What an intriguing idea!!! I have never heard of this dish before, and have not gone to that restaurant, just yet. Thank you so much for the info, by the way. I do though love this dressing idea a lot; it must be so refreshing for the salad.
Such a great post, Ash 🙂
Paritha thanks so much for stopping by. So happy to hear it from you.
So creative, Ash! I have never thought about infusing my salad dressing with tea. Thanks a lot for the tip! xx
Thanks my dear.
Thanks for introducing such an amazing salad, Ash!
My green tea tasting was restricted to drinking it and using green tea powder for dessert or bread.
Now I’ll shop for good quality tea leaves and see how the taste fermented.
I’m very curious about it 🙂
Daniela, I always feel so honored when you stop by. Thanks so much. It is quite an interesting dish. Please do give it a try and let me know how you like it.
I’m a huge salad lover, and this sounds so intriguing! I’ve never heard of Burma Superstar, but I don’t get to SF often enough. Sounds like it’s jam-packed anyway, so making the salad at home is the way to go! Thank you for the wonderful recipe!
Thanks my dear. It is an easy but interesting salad. I was so not ready to try it when I visited for the first time, but once I did, fell in love.
I will keep the restaurant in mind when I visit SF. My uncle insists I haven’t visited him yet and so a trip needs to be planned soon.
This salad is as beautiful as it is intriguing! Fermented tea leaves, interesting!!
Ok, you need to make a trip soon. Let’s meet up, let me know. Thanks my dear.
Just the idea of fermented green tea, fried garlic and all that crunch sends my tastebuds into a heightened state of excitement. 🙂
Thank you so much my dear Maureen. Much love and hugs.
I love your blog so much, your recipes are always so creative I always get tons of inspiration from it.
Now I have to make that fermented green tea, I’m so intrigued by it….
Thank you thank you, so honored. Nothing compared to your healthy amazing dishes. You inspire me.
What a spectacular recipe! Party on a plate – more like a party in your mouth! I’ve never made a dish using fermented green tea leaves, but now I intrigued and I’ve printed this recipe to try. Thank you for sharing it.
Thanks so much my dear. I truly feel thrilled to see you here. It is definitely a burst of flavors. Hope you get to try it, do let me know if you do. xoxo
Gorgeous salad, Ash! Your styling and photography has me drooling right now and…we had salad tonight! I simply cannot wait to try this salad recipe of yours inspired by a restaurant favorite. The green tea dressing looks divine! Thank you ever so much for sharing and have a great week ahead! xo
I went to a Burmese restaurant in Boston a few months back and had their tea salad. It was love at first sight. I’ve been craving it ever since but since the parking situation is less than ideal I haven’t quite made it back. I’m excited to give your version a try.
I love Burmese food! This is my favorite salad and such a healthy treat 🙂
What a unique and wonderful way to incorporate tea into cooking!
Delicious, healthy and with lots of flavors! What’s not to like in this?:) Thanx for another treat Ash!
Really good site, where did you come up with the knowledge in this piece? I’m glad I found it though, ill be checking back soon to see what other articles you have.Thnks for sharing this wornderful recipe…..
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