Burmese Tea Leaf Salad

Thinly slice the garlic (6 cloves) and fry it in 2 tbsp of heated oil over medium heat until golden and crispy, 2-3 minutes; transfer to a paper towel, and reserve the remaining oil in the pan (about 1 tbsp) for the dressing.

Thinly shred the cabbage, dice the tomatoes finely, and seed and finely chop the chili pepper.

Finely chop the fermented tea leaves and mash them with lemon juice, fish sauce and the reserved garlic oil until you get a smooth, paste-like dressing.

In a large bowl, combine the cabbage, tomatoes, chili, peanuts, roasted chickpeas and sesame seeds.

Add the tea leaf dressing and half of the fried garlic.

Toss everything thoroughly but gently with your hands or two spoons, lifting the ingredients from the bottom up to keep the crisp texture intact.

Taste and add more lemon juice or fish sauce if needed.

Serve immediately, sprinkled with the remaining fried garlic, as a light snack or a side dish with rice.