Tea Leaf Salad

Tea Leaf Salad is a vibrant Burmese dish made with fermented tea leaves, crunchy nuts, seeds, cabbage, tomatoes, and garlic. It offers a bold, tangy, savory flavor with a delightful mix of textures in every bite.

Nutrition Information

293 Calories

32g Carbohydrates

24g Protein

403mg Potassium

3g Fiber

10g Sugar

Ingredients

2 tablespoons loose green tea leaves, such as sencha or Dragonwell
2 cups very hot water (about 190°F)
1 clove garlic, coarsely chopped
½ teaspoon salt
3 tablespoons fried garlic oil (see FAQs) or canola oil
1 teaspoon distilled white vinegar
4 cups shredded green cabbage
1½ cups roughly chopped cherry tomatoes
½ jalapeño or serrano chile, seeded and minced
¼ cup fried garlic (see FAQs)
¼ cup coarsely chopped toasted peanuts
¼ cup fried yellow split peas (see FAQs)
1 tablespoon fried garlic oil (see FAQs) or neutral oil, such as canola or avocado
1 tablespoon lime juice
2 teaspoons fish sauce (see FAQs)
½ cup coarsely chopped fresh cilantro
2 tablespoons dried shrimp powder (optional; see FAQs)
¼ teaspoon crushed red pepper