Burmese Tea Leaf Salad with Toasted Peanuts

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

A vibrant Burmese salad combining fermented tea leaves with crunchy toasted peanuts and fresh greens for a complex, tangy flavor. This asian-inspired salads (vegetarian) ready in about 25 minutes pairs fermented tea leaves (lahpet), cabbage, shredded, tomato, diced 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.

★ 4.2 (15 ratings) Prep: 15 min Cook: 10 min Serves 3 Asian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp cooking oil in a small pan over medium heat and fry 2 tbsp garlic chips until golden and crispy, about 2 minutes, then set aside.
  2. Step 2: In a large bowl, combine 1/2 cup fermented tea leaves with 1 cup shredded cabbage, 1 medium diced tomato, and 1/2 cup blanched chopped green beans.
  3. Step 3: Add 1/3 cup roughly chopped roasted peanuts, 1 tbsp toasted sesame seeds, and the fried garlic chips to the bowl.
  4. Step 4: In a small bowl, whisk together 2 tbsp lime juice, 1 tbsp fish sauce, and 1/2 tsp chili flakes until well combined.
  5. Step 5: Pour the dressing over the salad ingredients and toss thoroughly to mix all flavors and coat the leaves evenly.
  6. Step 6: Serve immediately as a refreshing side or light meal bursting with sour, savory, and crunchy textures.

Frequently asked questions

How long does Burmese Tea Leaf Salad with Toasted Peanuts take to make?

Total time is about 25 minutes (15 min prep + 10 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 Tea Leaf Salad with Toasted 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 fermented tea leaves (lahpet) from drying out.

Can I substitute ingredients in Burmese Tea Leaf Salad with Toasted 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 Tea Leaf Salad with Toasted Peanuts 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 Tea Leaf Salad with Toasted Peanuts 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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