Burmese-Inspired Tea Leaf Salad with Roasted Peanuts

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

A vibrant salad featuring fermented tea leaves, crunchy peanuts, and fresh vegetables, offering a unique texture and bold flavor from Myanmar. This asian-inspired salads ready in about 20 minutes pairs roasted peanuts, crushed, medium tomato, diced, green beans, blanched and chopped 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 4, 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 Cook: 5 min Serves 4 Asian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, combine 1 cup rinsed and drained fermented tea leaves with 1 medium diced tomato, 1/2 cup blanched and chopped green beans, 1/4 cup toasted chopped dried shrimp, and 2 cloves minced garlic.
  2. Step 2: Add 1/2 cup crushed roasted peanuts to the bowl, then drizzle 2 tbsp fried garlic oil, 2 tbsp fresh lime juice, and 1 tbsp fish sauce over the ingredients.
  3. Step 3: Sprinkle 1 tsp chili flakes and toss everything gently but thoroughly, until the vegetables and tea leaves are evenly coated with the dressing and the salad is fragrant and colorful.
  4. Step 4: Serve immediately as a refreshing appetizer or side dish, enjoying the complex interplay of sour, salty, spicy, and nutty flavors.

Frequently asked questions

How long does Burmese-Inspired Tea Leaf Salad with Roasted Peanuts take to make?

Total time is about 20 minutes (15 min prep + 5 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 Tea Leaf Salad with Roasted Peanuts?

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 roasted peanuts, crushed from drying out.

Can I substitute ingredients in Burmese-Inspired Tea Leaf Salad with Roasted Peanuts?

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 Tea Leaf Salad with Roasted Peanuts for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

What goes well with Burmese-Inspired Tea Leaf Salad with Roasted Peanuts?

Asian salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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