Shan-Style Fermented Tea Leaf Salad with Toasted Peanuts

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

A refreshing Burmese salad combining fermented tea leaves with crunchy peanuts, fresh vegetables, and aromatic herbs. This asian-inspired salads ready in about 15 minutes pairs fermented tea leaves (lahpet), drained, roasted peanuts, coarsely chopped, fried garlic slices 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 250 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.

★ 4.4 (9 ratings) Prep: 15 min Serves 4 Asian cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, combine 1 cup drained fermented tea leaves with 1 cup shredded cabbage, 1 medium diced tomato, and 1/2 cup cooked chickpeas.
  2. Step 2: Add 1/2 cup coarsely chopped roasted peanuts, 2 tbsp fried garlic slices, and 1/4 cup crisp fried yellow split peas to the bowl.
  3. Step 3: Toss in 2 thinly sliced green chilies, 2 sliced spring onions, and 1/4 cup fresh cilantro leaves.
  4. Step 4: Drizzle 2 tbsp lime juice and 1 tbsp fish sauce over the ingredients.
  5. Step 5: Gently toss all components together until well combined and the salad is evenly coated with the dressing.
  6. Step 6: Serve immediately as a side dish or light meal to enjoy the contrasting textures and vibrant flavors.

Frequently asked questions

How long does Shan-Style Fermented Tea Leaf Salad with Toasted Peanuts 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 Shan-Style Fermented 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 fried garlic slices from drying out.

Can I substitute ingredients in Shan-Style Fermented 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 Shan-Style Fermented Tea Leaf Salad with Toasted 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 Shan-Style Fermented Tea Leaf Salad with Toasted 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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