SAVORY BURMESE SLAW

Savory Burmese Slaw image

Fermented tea leaves are one of Myanmar's favorite national ingredients, and for a 2015 article in The Times, the San Antonio chef Quealy Watson used them to provide a jolt of big flavor to a crunchy slaw that goes well with barbecued or grilled meats. You can find fermented tea leaves in some Asian markets and online, occasionally sold as Burmese tea salad dressing.

Provided by Sam Sifton

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

2 small heads savoy cabbage, cored and sliced into thin shreds
4 shallots, peeled and sliced very thinly
1/2 cup lime juice
3 tablespoons pickled or fermented tea leaves, chopped
6 cloves garlic, peeled and minced
3 tablespoons mint leaves, torn

Steps:

In a large bowl, combine cabbage and shallots and mix well to combine.
In a small bowl, combine lime juice, tea leaves and garlic, and whisk to make a dressing for the slaw.
Add dressing to slaw, and mix to combine.
Add mint leaves to slaw, mix lightly and serve.

Nutrition Facts : @context http, Calories 40, UnsaturatedFat 0 grams, Carbohydrate 10 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 16 milligrams, Sugar 3 grams