Leaf Dressing with Tea ,1 clove garlic 2 tablespoons of Dragonwell 2 tablespoons water at approximately 190 degrees Fahrenheit Half a teaspoon of salt3 tablespoons canola oil 1 teaspoon white vinegar, 4 cups green cabbage 1/2 cup sliced cherry tomatoes 1/4 minced serrano 1/2 cup garlic , 1/2 cup yellow split peas 1 tablespoon canola oil 1 tablespoon juice of citrus Fish sauce, 2 teaspoons 1/2 cup freshly minced cilantro Two tablespoons powdered desiccated shrimp 1/2 teaspoon chili pepper
For dressing preparation: Steep tea leaves for three minutes in boiling water. The tea can be prepared by draining and pressing the tea leaves to remove any excess water. Allow to reach room temperature.
Pulse together the tea leaves, raw garlic, and salt in a mini food processor. While the motor is operating, spray 3 tablespoons of vinegar and oil.
In a small bowl, combine oil, vinegar, mustard, honey, salt, and pepper to create the dressing.
To assemble salad: Make a bed of cabbage on a round, rimmed serving platter or in a shallow bowl.
The vinaigrette is spooned into the center. Circumfer the dressing with mounds of tomatoes, jalapeo (or serrano), fried garlic, peanuts, and split peas.
Fish sauce, lime juice, and oil should be drizzled over the dish, followed by pulverized red pepper, cilantro, and shrimp powder (if using). Combine at the table using two chopsticks.