Steamed Burmese Tea Leaf Salad with Crunchy Peanuts

By AislePrompt Editorial · ·

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 developed and reviewed.

A traditional Burmese salad featuring fermented tea leaves combined with crispy peanuts and fresh vegetables, offering a unique tangy and savory bite. This Asian-inspired salad recipe (vegetarian), ready in about 20 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 280 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 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, combine 1 cup fermented tea leaves, 1/2 cup roasted peanuts, and 1/4 cup fried yellow split peas. Toss gently to mix.
  2. Step 2: Add 1/2 cup chopped tomatoes, 1 cup thinly sliced cabbage, 1/4 cup chopped fresh cilantro, and 1 tbsp finely sliced green chilies to the bowl, mixing thoroughly for even distribution.
  3. Step 3: Drizzle 2 tbsp lime juice, 1 tbsp fish sauce, and 1 tbsp sesame oil over the salad mixture, then toss gently to coat all ingredients.
  4. Step 4: Heat 2 tbsp cooked oil until shimmering and immediately pour over the salad to release fragrant aromas and add a warm crunch.
  5. Step 5: Top the salad with 2 tbsp fried garlic chips for extra texture and serve immediately for a fresh, tangy Burmese tea leaf salad experience.

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