Burmese Tea Leaf Salad

Ingredients

• 1/2 cup laphet (fermented tea leaves, from Burmese shops) — or substitute brewed green tea leaves with 2 tbsp olive oil and 1 tbsp lime juice
• 3 tomatoes, chopped
• 1/2 cabbage, finely shredded
• 1 small onion, sliced
• 3 tbsp roasted peanuts
• 3 tbsp fried garlic
• 3 tbsp fried split peas or chickpeas
• 3 tbsp sesame seeds, toasted
• 1 chilli
• Juice of 1 lime
• 3 tbsp fish sauce
• 3 tbsp oil
• Salt

Instructions

1. Mix laphet (or substitute) with a little oil and lime juice.
2. Toss with tomato, cabbage and onion.
3. Pile peanuts, fried garlic, fried peas and sesame seeds in mounds on top.
4. Dress with fish sauce, lime and oil at the table; mix everything together.

Serving suggestions

• Eat with rice.

Storage & reheating

Components keep; mix fresh.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions