Spiced Burmese Tea Leaf Salad with Crispy Peanuts
A vibrant Burmese salad combining fermented tea leaves, crunchy peanuts, and fresh vegetables with a tangy dressing for a unique flavor experience. This asian-inspired salads (vegetarian) ready in about 15 minutes pairs fermented tea leaves (lahpet), roasted peanuts, fried yellow split peas 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.
Ingredients
- 1/2 cup fermented tea leaves (lahpet)
- 1/3 cup roasted peanuts
- 1/4 cup fried yellow split peas
- 1 tbsp minced garlic
- 1/2 cup chopped tomatoes
- 1 cup shredded cabbage
- 1/2 cup thinly sliced green beans
- 3 tbsp lime juice
- 1 tbsp fish sauce
- 1 tbsp toasted sesame oil
- 2 tbsp chopped fresh cilantro
- 1 tsp chopped fresh green chili
Instructions
- Step 1: In a large bowl, combine 1/2 cup fermented tea leaves (lahpet), 1/3 cup roasted peanuts, and 1/4 cup fried yellow split peas, mixing well to distribute textures evenly.
- Step 2: Add 1 tbsp minced garlic, 1/2 cup chopped tomatoes, 1 cup shredded cabbage, and 1/2 cup thinly sliced green beans, tossing gently to combine the fresh vegetables with the tea leaves and nuts.
- Step 3: In a small bowl, whisk together 3 tbsp lime juice, 1 tbsp fish sauce, and 1 tbsp toasted sesame oil until the dressing emulsifies and becomes fragrant.
- Step 4: Pour the dressing over the salad mixture, then add 2 tbsp chopped fresh cilantro and 1 tsp chopped fresh green chili, tossing everything together until the salad is evenly coated and aromatic.
- Step 5: Let the salad rest for 10 minutes at room temperature to allow flavors to meld before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Burmese Tea Leaf Salad with Crispy 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 Spiced Burmese Tea Leaf Salad with Crispy 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 Spiced Burmese Tea Leaf Salad with Crispy 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 Spiced Burmese Tea Leaf Salad with Crispy 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.
Is Spiced Burmese Tea Leaf Salad with Crispy 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.
