Burmese Tea Leaf Salad | Saveur

Ingredients

• 6 small shallots (6 oz.), thinly sliced
• Vegetable oil, for frying
• 12 garlic cloves, thinly sliced
• Kosher salt
• 4 cups thinly sliced Napa cabbage
• 1 cup chopped Salanova lettuce (or substitute butterhead lettuce)
• 1 cup cherry tomatoes, halved
• ½ cup roasted peanuts
• ¼ cup fresh lemon juice
• 2 Tbsp. toasted sesame seeds
• 2 Tbsp. fermented tea leaves
• 1 tsp. finely chopped fresh bird’s eye or serrano chile
• ¼ cup chickpea flour
• Cilantro sprigs, for garnish