Tea Leaf Rice Salad
Umami-Rich Room Temperature Rice
⏱️ 15 minutes Total Time
🍽️ 4 Serves
310 Calories
6g Protein
42g Carbs
14g Fat
Why This Recipe Works
This salad is a wonderful way to use leftover jasmine rice. By omitting the traditional shrimp paste and fish sauce, you create a vegetarian version that still hits high umami notes thanks to the fermented tea leaves.
Instructions
1
Warm the rice slightly so it is easier to mix, then place it in a large bowl.
2
Add the tea leaf dressing and salt, ensuring you omit the shrimp paste and fish sauce called for in non-vegetarian versions.
3
Fold in the fried onions, garlic, seeds, nuts, and cilantro until evenly distributed.
4
Serve the rice mixture over a fresh layer of shredded cabbage with a squeeze of lime.
Storage: Refrigerate for up to 3 days.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
