Tea-Leaf Dressing:

• 2 tablespoons loose green tea leaves (sencha or Dragonwell work well)
•    2 cups very hot water (around 190 degrees F)
•    1 clove garlic, roughly chopped
•    ½ teaspoon salt
•    3 tablespoons fried garlic oil (or canola oil)
•     1 teaspoon distilled white vinegar

Salad:

•     4 cups shredded green cabbage
•     1 ½ cups roughly chopped cherry tomatoes
•     ½ jalapeño or serrano chile, minced and seeded
•     ¼ cup fried garlic
•     ¼ cup coarsely chopped toasted peanuts
•     ¼ cup fried yellow split peas
•     1 tablespoon oil (fried garlic oil or canola)
•     1 tablespoon lime juice
•     2 teaspoons fish sauce
•     ½ cup coarsely chopped fresh cilantro
•     2 tablespoons dried shrimp powder (optional)
•     ¼ teaspoon crushed red pepper