Tangy Pickled Tea Leaf Salad with Toasted Peanuts

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

A vibrant Burmese-inspired salad featuring pickled tea leaves balanced with crunchy toasted peanuts and fresh herbs for a complex flavor profile. This asian-inspired salads (vegan, gluten free) ready in about 15 minutes pairs fermented/pickled tea leaves, roasted peanuts, coarsely chopped, medium tomatoes, diced 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 180 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 180 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a large mixing bowl, combine 1 cup fermented or pickled tea leaves with 1 cup shredded cabbage and 2 diced medium tomatoes.
  2. Step 2: Add 3 thinly sliced shallots, 1/2 cup coarsely chopped roasted peanuts, and 2 tablespoons chopped dried shrimp if using.
  3. Step 3: Drizzle 3 tablespoons fresh lime juice and 2 tablespoons fish sauce over the ingredients.
  4. Step 4: Toss everything gently but thoroughly to combine, allowing the lime juice and fish sauce to balance the bitterness of the tea leaves.
  5. Step 5: Sprinkle 1/2 teaspoon red chili flakes and 1/4 cup fresh cilantro leaves on top for freshness and mild heat.
  6. Step 6: Let the salad rest for 10 minutes at room temperature to meld flavors before serving as a tangy appetizer or side.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Tangy Pickled 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 Tangy Pickled 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 fermented/pickled tea leaves from drying out.

Can I substitute ingredients in Tangy Pickled 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 Tangy Pickled 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.

Is Tangy Pickled Tea Leaf Salad with Toasted Peanuts vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes