Tea-Leaf Salad

Name: Tea-Leaf Salad
Cuisine: American
Ingredients: 2 tablespoons loose green tea leaves, such as sencha or Dragonwell; 2 cups very hot water (about 190 degrees F); 1 clove garlic, coarsely chopped; ½ teaspoon salt; 3 tablespoons fried garlic oil (see Tips) or canola oil; 1 teaspoon distilled white vinegar; 4 cups shredded green cabbage; 1 ½ cups roughly chopped cherry tomatoes; ½ jalapeño or serrano chile, seeded and minced; ¼ cup fried garlic (see Tips); ¼ cup coarsely chopped toasted peanuts; ¼ cup fried yellow split peas (see Tips); 1 tablespoon fried garlic oil (see Tips) or canola oil; 1 tablespoon lime juice; 2 teaspoons fish sauce (see Tips); ½ cup coarsely chopped fresh cilantro; 2 tablespoons dried shrimp powder (optional; see Tips); ¼ teaspoon crushed red pepper