Vegetarian Tea Leaf Salad with Roasted Peanuts

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

A traditional Burmese salad featuring fermented tea leaves, crunchy vegetables, and toasted peanuts. This asian-inspired salads (vegetarian) ready in about 20 minutes pairs dried tea leaves, roasted peanuts, chickpeas 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 300 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.

★ 4.5 (13 ratings) Prep: 20 min Serves 4 Asian cuisine 300 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Kitchen tools → Shop all kitchen tools →

Instructions

  1. Step 1: Soak 1/2 cup dried tea leaves in 1/2 cup warm water for 10 minutes. Drain and squeeze out excess water.
  2. Step 2: In a large bowl, combine softened tea leaves, 1/4 cup crushed roasted peanuts, 1/2 cup diced cucumber, 1/2 cup diced tomato, 1/2 cup thinly sliced green beans, and 1/2 cup cooked chickpeas.
  3. Step 3: Whisk together 2 tbsp lime juice, 1 tbsp soy sauce, and 1/2 tsp sugar in a small bowl until sugar dissolves.
  4. Step 4: Pour dressing over salad ingredients and toss gently to coat. Sprinkle with reserved 1/4 cup crushed roasted peanuts before serving.

Frequently asked questions

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

Total time is about 20 minutes (20 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 Vegetarian 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 dried tea leaves from drying out.

Can I substitute ingredients in Vegetarian 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 Vegetarian Tea Leaf Salad with Roasted 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 Vegetarian Tea Leaf Salad with Roasted 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.

What others are saying

Related recipes