Fermented Tea Leaf Salad by Love and Light Botanicals

Sponsored By Kacie Schady, Founder of Love and Light Botanicals

I spend my days formulating skincare with plants through a highly structured, repeatable process—precision matters in the lab! In the kitchen, however, I let things unfold more freely, experimenting with plant-based meals that celebrate nature’s nutrients in a more intuitive way.

This recipe is inspired by the same science-based skincare and wellness philosophy I built our brand on: thoughtful ingredients, evidence-informed choices, and letting the healthy power of nature really shine through.

During the Minnesota winter months, I naturally start craving warming spice, bold texture, and lots of crunch. This dish brings the grounding energy of winter together with the freshness of a summer harvest. I’ve followed a plant-based way of eating for more than a decade, and I love making vegetable-forward cooking feel approachable. This recipe is adaptable, forgiving, and built around what you already have on hand.

Why Fermented Botanicals?

The inspiration for this salad came from a New Year’s Day dinner at a Burmese café, where I tried a traditional tea leaf salad for the first time. While the flavors were bold, what really stood out was the fermentation.

Fermentation helps make certain plant compounds more bioavailable and supports a healthy gut microbiome. Research on the gut–skin axis highlights how digestion and nutrient absorption are closely connected to overall skin health, which is why this technique has always fascinated me from a formulation perspective.

• Prep time: 15 minutes (plus 2–3 days for fermentation)

• Yields: 2 large salads

Ingredients

Fermented Tea Leaf Base (Prepare 2-3 days ahead)

• ½ cup dried tea leaves (traditionally Sencha) or dried edible herbs (like lemon balm)

• 1 tsp sea salt

• Juice of 2 lemons

• 2 tbsp extra virgin olive oil

• 1 clove garlic, finely chopped

• ¼ tsp dried hot pepper flakes (adjust to taste)

Salad Ingredients

• 1 cup green cabbage, finely chopped

• 1 cup romaine lettuce, finely chopped

• ½ cup shaved brussels sprouts

• ½ cup sliced radishes

• ½ cup halved grape tomatoes

• ¼ cup chopped fresh cilantro

• ⅓ cup roasted chickpeas

• ¼ cup raw hemp seeds

• ¼ cup raw pepitas

• ½ cup roasted cashews

Tahini Dressing

• ¼ cup raw tahini or raw almond butter

• ¼ cup coconut aminos

• Juice of 1 lemon

• Juice of 1 lime

• 2 tbsp maple syrup or agave

• 1 tbsp apple cider vinegar

• 2 tbsp extra virgin olive oil

• 1 tbsp nutritional yeast (optional)

Directions

Step 1: Ferment the Botanicals

1. Sterilize a glass jar by boiling it in water for 10 minutes. Let cool.

2. Steep dried leaves in 2 cups of hot (185°F) water for 10 minutes. Drain and repeat once to reduce bitterness.

3. Squeeze out excess liquid and finely chop the leaves.

4. Add leaves, lemon juice, garlic, salt, olive oil, and pepper flakes to the jar. Stir well and seal.

5. Store at room temperature for 2 to 3 days, then refrigerate.

Step 2: Build the Salad

1. Toss romaine, cabbage, brussels sprouts, and radishes in a large bowl.

2. Whisk dressing ingredients until smooth.

3. Toss greens with dressing until evenly coated, then mix in hemp seeds and pepitas.

4. Plate the greens and top with ¼ to ½ cup of the fermented tea leaves.

5. Finish with tomatoes, chickpeas, cashews, and fresh herbs.

Crunchy Mama Tip

I don’t recommend adding more salt to the final assembly, as the fermented leaves bring plenty of savory depth on their own. This salad follows a simple, mix-and-match format—feel free to swap the "Crunchy Vegetables" for whatever is seasonal in your area!

Health Benefits

• Fermented Leaves: Supports the gut-skin axis by providing probiotics that aid in nutrient absorption for a clearer complexion.

• Hemp & Pepitas: Rich in essential fatty acids and minerals like zinc, which are vital for skin repair and inflammation control.

• Cruciferous Greens: Cabbage and brussels sprouts are packed with fiber and antioxidants to support natural detoxification.

References

1. O’Neill, C. A., & Monteleone, G. (2020). The gut–skin axis in health and disease. Experimental Dermatology.

2. Marco, M. L. et al. (2017). Health benefits of fermented foods: microbiota and beyond. Current Opinion in Biotechnology.