Myanmar Tea Leaf Salad

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Myanmar's beloved national dish, this tea leaf salad layers tangy fermented tea leaves with crisp cabbage, juicy tomato, and a generous shower of crunchy peanuts, sesame, and fried garlic. The bold mix of savory, sour, and slightly bitter flavors is brought together with a punchy fish sauce and lime dressing.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 22 gFat
• 4 gSaturated Fat
• 28 gCarbs
• 6 gFiber
• 5 gSugar
• 16 gProtein
• 860 mgSodium
• 620 mgPotassium
• 150 mgCalcium
• 4 mgIron
• 38 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the salad base

• 2 cups fermented tea leaves (lahpet), drained and lightly rinsed
• 1/2 small green cabbage, very thinly sliced
• 2 cups shredded purple cabbage
• 2 medium tomatoes, cut into thin wedges
• 1 cup cooked chickpeas, drained
• 1/2 cup small dried shrimp

For the dressing

• 3 tbsp fish sauce
• 2 tbsp fresh lime juice (about 1 large lime)
• 1 tbsp toasted sesame oil
• 1-2 tsp red chili flakes or 1 minced Thai chili
• 1 small shallot, thinly sliced

For the toppings

• 1/2 cup roasted unsalted peanuts, lightly crushed
• 2 tbsp toasted sesame seeds
• 1/3 cup crispy fried garlic
• 1/4 cup crispy fried shallots
• 2 tbsp shredded toasted coconut (optional)

Directions

1. If using whole dried shrimp, lightly toast them in a dry skillet over medium heat for 2-3 minutes until fragrant, then crush lightly with a mortar or chop coarsely.
2. In a small dry skillet over medium-low heat, toast the sesame seeds for 2-3 minutes, stirring frequently until golden and aromatic, then transfer to a small bowl.
3. Lightly crush the roasted peanuts with the bottom of a heavy pan or pulse briefly in a food processor so they stay chunky rather than powdered.
4. In a large mixing bowl, whisk together the fish sauce, lime juice, sesame oil, chili, and sliced shallot to make the dressing.
5. Add the drained fermented tea leaves, both cabbages, tomato wedges, cooked chickpeas, and toasted dried shrimp to the bowl, then toss gently to coat everything evenly in the dressing.
6. Taste and adjust the seasoning, adding more lime for brightness, fish sauce for salt, or chili for heat as desired.
7. Transfer the salad to a serving platter or individual bowls and top generously with the crushed peanuts, toasted sesame seeds, crispy fried garlic, and crispy fried shallots.
8. Serve immediately at room temperature, either as a stand-alone appetizer or alongside steamed jasmine rice as a light meal.

Cook’s Notes

• Look for fermented tea leaves (lahpet) in jars or tins at Asian grocery stores or specialty Burmese markets; they should smell earthy, tangy, and slightly fermented rather than grassy.
• For best texture, add the crunchy toppings just before serving so the peanuts, garlic, and shallots stay crisp and don't soften into the dressing.
• Lahpet Thoke is traditionally served as both a snack and a meal in Myanmar; pair it with steamed jasmine rice and a cold lime drink for an authentic experience.
• Adjust the chili level to taste; authentic Myanmar tea leaf salad is moderately spicy, but you can reduce or omit the chili for a milder, kid-friendly version.
• If you can't find fermented tea leaves, the closest substitutes are pickled mustard greens or a mix of pickled young tea leaves from a Japanese market, though the flavor will not be identical.

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