Burmese Tea Leaf Salad

5 from 1 vote

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Prep Time 10

Cook Time 0

Servings: 2 servings

Course: Appetizer, Salad, Snack

Cuisine: Burmese

3 tsp pickled tea leaves (Laphet)
3 tsp assorted fried beans (crispy split peas, peanuts, or mixed beans)
1 tsp dried shrimp (optional, can substitute with roasted chickpeas for vegetarian)
1 cup cabbage (thinly shredded)
1 green tomato (sliced and seeds removed)
3 garlic cloves (thinly sliced)
2 red chilies (sliced, adjust to spice preference)
3 tsp sunflower oil (or any neutral salad oil)
A pinch of salt (to taste)
1 slice of lime (optional for garnish or squeezing)

Prepare the Ingredients
Thinly shred the cabbage.
Slice the tomato and remove the seeds.
Thinly slice the garlic.
Slice the red chilies.
Combine the Base
Place the cabbage, tomato, garlic, and chilies into a large mixing bowl.
Add Flavor Components
Add pickled tea leaves, dried shrimp, and crispy fried beans into the bowl.
Drizzle with sunflower oil and sprinkle with a pinch of salt.
Mix and Serve
Mix everything thoroughly until well combined.
Garnish with a slice of lime or squeeze fresh lime juice over the salad before serving for extra brightness.
Serve immediately for the best texture and flavor.

Tea leaves are high in antioxidants, which help protect cells and reduce inflammation.
Garlic and chilies support immune health and metabolism.
Cabbage is rich in fiber and vitamin C.
Tomatoes provide vitamin A, C, and lycopene, an antioxidant.
Dried shrimp adds protein and essential minerals.
Fried beans offer crunch and plant-based protein.

This salad is a great balance of probiotics, fiber, protein, and plant-based nutrients.

Note: Values may vary depending on exact ingredients used.