Tamarind Tea Leaf Salad with Roasted Peanuts

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

A refreshing salad of fermented tea leaves tossed with roasted peanuts, fresh herbs, and a tangy tamarind dressing. This asian-inspired salads ready in about 20 minutes pairs fermented tea leaves, medium tomato, green chili 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 2, 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 2 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tsp cooking oil in a small skillet over medium heat. Add 1 minced garlic clove and cook for 30 seconds until golden. Remove from heat.
  2. Step 2: Whisk 2 tbsp tamarind paste, 1 tsp sugar, 1/4 cup water, 1 tbsp lime juice, and 1 tsp rice vinegar in a bowl until sugar dissolves. Stir in the garlic oil and set aside.
  3. Step 3: Dice 2 medium tomatoes and finely chop 2 green chilies. Place 1/2 cup fermented tea leaves in a bowl, then add tomatoes, chilies, and 1/4 cup chopped cilantro.
  4. Step 4: Pour the tamarind dressing over the tea leaves and toss gently to coat. Top with 1/2 cup coarsely chopped roasted peanuts before serving.

Frequently asked questions

How long does Tamarind Tea Leaf Salad with Roasted Peanuts take to make?

Total time is about 20 minutes (15 min prep + 5 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 Tamarind Tea Leaf Salad with Roasted 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 from drying out.

Can I substitute ingredients in Tamarind Tea Leaf Salad with Roasted 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 Tamarind Tea Leaf Salad with Roasted Peanuts for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Tamarind Tea Leaf Salad with Roasted 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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