Burmese-Inspired Pickled Tea Leaf Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing and tangy salad combining fermented tea leaves with crunchy nuts and fresh vegetables for a unique Burmese taste. This asian-inspired salads (vegetarian) ready in about 15 minutes pairs fermented tea leaves (lahpet), shredded cabbage, chopped roasted peanuts into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 3, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 3 Asian cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large mixing bowl, combine 1/2 cup fermented tea leaves, 1 cup shredded cabbage, 1/2 cup chopped green beans, and 1/2 cup chopped tomatoes.
  2. Step 2: Add 1 tbsp fish sauce, 2 tbsp fresh lime juice, 1 tsp chili flakes, and 1 tsp sesame oil to the vegetables. Toss gently to coat everything evenly and release vibrant aromas.
  3. Step 3: Fold in 1/3 cup cooked yellow split peas for creaminess and 1/3 cup chopped roasted peanuts for crunch.
  4. Step 4: Sprinkle 2 tbsp fried garlic chips on top and garnish with 2 tbsp fresh cilantro leaves for a fresh herbal note.
  5. Step 5: Let the salad sit for 5 minutes to allow flavors to meld, then serve immediately as a side or light meal.

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Frequently asked questions

How long does Burmese-Inspired Pickled Tea Leaf Salad take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Burmese-Inspired Pickled Tea Leaf Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fermented tea leaves (lahpet) from drying out.

Can I substitute ingredients in Burmese-Inspired Pickled Tea Leaf Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Burmese-Inspired Pickled Tea Leaf Salad for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Burmese-Inspired Pickled Tea Leaf Salad vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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