Spiced Burmese Tea Leaf Salad with Crispy Peanuts

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 salad recipe (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.

Prep: 15 min Serves 4 Asian cuisine 220 cal/serving

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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

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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.