Ingredients
- 6 small shallots (6 oz.), thinly sliced
- 12 garlic cloves, thinly sliced
- Vegetable oil, for frying
- Kosher salt
- 4 cups thinly sliced Napa cabbage
- 1 cup chopped Salanova lettuce (or substitute butterhead lettuce)
- 1 cup cherry tomatoes, halved
- ½ cups roasted peanuts
- ¼ cups fresh lemon juice
- 2 tbsp. fermented tea leaves
- 2 tbsp. toasted sesame seeds
- 1 tsp. bird’s eye chile or serrano chile, finely chopped
- ¼ cups chickpea flour
- Cilantro sprigs, for garnish
Details
- Servings:
6
- Diet:
Low-Carb
- Meal:
lunch, dinner
- Dish:
salad
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