Lost Tea Rainbow Salad
An occasional series about a curious ingredient...what can I make with fermented tea leaves...
This week we added the Lost Tea Company’s products to our shelves. Fermented Tea Leaves are full of probiotics and antioxidants, which contribute to a healthy gut and immune system.
But what do you do with fermented tea leaves? Like Thai fish sauce, Marmite and other intensely flavoured foods, we enjoy fermented tea leaves best as an ingredient and a flavour enhancer in a dish. They have an earthy tanginess that adds a mildly astringent edge to salads and salad dressings.
We’ve created a rainbow salad bursting with colours and nutrients that features Lost Tea Fermented Tea Leaves – let their health benefits take your lunch to the next level.
1 Tbsp Lost Tea Lahpet fermented tea leaves, finely chopped
1 carrot, coarsely grated
1/2 cucumber, deseeded and sliced
1 handful sugar snap peas, roughly chopped
1 handful cherry tomatoes, quartered
1/4 red cabbage, shredded
1/2 red chilli, thinly sliced (optional)
1/2 bunch of coriander, chopped
100g tofu, crumbled
1 large handful Lost Tea Bean & Nut Mix
1 block rice vermicelli, cooked to packet instructions, drained and rinsed with cold water
In a large bowl, mix the vegetables, tea leaves, chilli, coriander and tofu. Pour the dressing over and toss well to distribute thoroughly. Divide noodles onto two plates, pile the salad on top, then sprinkle with the Bean & Nut Mix.
2 Tbsp sesame oil
Juice of 2 limes
1 tbsp rice wine vinegar
2 tsp soy sauce or tamari
2 tsp honey
5cm ginger, grated
Mix all the ingredients well, taste and adjust if necessary, adding a bit more soy sauce, honey, etc.