This is one of the recipes that is famous in most parts of America. I just found this in one of the famous restaurants and was so happy. You must try to order it yourself, and you will know why I am such a fan of this salad. To your knowledge, this salad is taken from Burma’s specialty dish. The good part is that you can make a similar version at home using the same ingredients. For more information, check out its list of ingredients and step-by-step instructions below.
Contents
What is so special about Tea Leaf Salad Recipe?
One of the special things about the tea leaf salad is that it’s easy to make in less than 30 minutes. This special South Asian dish will just blow your mind when you taste it. It’s healthy and nutritious. It is made up of special ingredients that can only be found in some stores, like Kalustyan’s. It includes crunchy toppings, lettuce, and shaved cabbage along with seasoning for the amazing flavors in your mouth. However, it does not require a long list of ingredients. The homemade version of the tea leaf salad is exactly similar to what you will find in any Burmese restaurant.
Tea Leaf Salad Ingredients
Tea Leaf Dressing
- 2 tbsp loose green tea leaves (Sencha or Dragonwell)
- 2 cups very hot water (about 190°F)
- 1 clove garlic, chopped
- ½ tsp salt
- 3 tbsp fried garlic oil or canola oil
- 1 tsp distilled white vinegar
Salad
- 4 cups shredded green cabbage
- 1 ½ cups chopped cherry tomatoes
- ½ jalapeño or serrano chile, minced and seeded
- ¼ cup fried garlic
- ¼ cup coarsely chopped toasted peanuts
- ¼ cup fried yellow split peas
- 1 tbsp fried garlic oil or canola oil
- 1 tbsp lime juice
- 2 tsp fish sauce
- ½ cup coarsely chopped fresh cilantro
- 2 tbsp dried shrimp powder (optional)
- ¼ tsp crushed red pepper
How to Make Tea Leaf Salad
| Prep Time | 30 minutes |
| Cooking Time | 30 minutes |
Do you want to try something different today? Here is the recipe for Tea Leaf Salad that is yummy and tasty. It is made up of dried or fermented tea leaves that need to soak in water and drain the excess moisture. Then mix the tea leaves with umami ingredients and more. Now, prepare the dressing by mixing oil with soy sauce. You can also add lime juice or tamarind paste for that extra tanginess. Combine all the salad ingredients with the dressing and toss so that the dressing coats the salad evenly. Serve and enjoy! This is the recipe where no cooking is required.
Recipe Tips and Notes
- Ingredients: You can keep all the ingredients fresh; you just need to mix all the ingredients along with the dressing.
- Homemade: The most exciting thing about the salad is that it is entirely homemade; there is no cooking involved, just the mixing of the ingredients.
- Healthy: It is nutritious and healthy, as green tea is a good source of antioxidants and has immune-boosting properties. It is the best way to boost your gut health.
- Nutrition: Please check the nutrition facts table below to know how many calories the tea leaf salad has got.
Tea Leaf Salad Recipe
PREP TIME: 15 MINUTES || COOK TIME: 15 MINUTES || COURSE: APPETISER || CUISINE: AMERICAN
This Tea Leaf Salad Recipe is the best appetizer for which here’s the basic recipe.
Ingredients
- 2 tbsp loose green tea leaves (Sencha or Dragonwell)
- 2 cups very hot water (about 190°F)
- 1 clove garlic, chopped
- ½ tsp salt
- 3 tbsp fried garlic oil or canola oil
- 1 tsp distilled white vinegar
Salad
- 4 cups shredded green cabbage
- 1 ½ cups chopped cherry tomatoes
- ½ jalapeño or serrano chile, minced and seeded
- ¼ cup fried garlic
- ¼ cup coarsely chopped toasted peanuts
- ¼ cup fried yellow split peas
- 1 tbsp fried garlic oil or canola oil
- 1 tbsp lime juice
- 2 tsp fish sauce
- ½ cup coarsely chopped fresh cilantro
- 2 tbsp dried shrimp powder (optional)
- ¼ tsp crushed red pepper
Instructions
- Steep tea leaves in hot water for 3 minutes, then drain and press excess water from the leaves. Let cool to room temperature.
- In a mini food processor, combine tea leaves, fresh garlic, salt, and pulse. With the processor running, slowly add 3 tbsp oil and vinegar.
- To assemble the salad, create a bed of cabbage on a serving platter. Spoon the dressing into the center. Arrange tomatoes, chile, fried garlic, peanuts, and split peas around the dressing.
- Drizzle oil, lime juice, and fish sauce over the top. Sprinkle with cilantro, shrimp powder (if using), and crushed red pepper. Mix everything at the table using forks.
Nutrition Facts
| Calories | 30-50kcal |
| Carbohydrates | 14g |
| Protein | 5g |
| Total Fat | 13g |
| Saturated Fat | 1g |
| Magnesium | 29mg |
| Sodium | 341mg |
| Potassium | 333mg |
| Fiber | 5g |
| Sugar | 3g |
| Vitamin A | 434IU |
| Vitamin C | 29mg |
| Calcium | 40mg |
| Iron | 1mg |
| Folate | 28mcg |
DID YOU MAKE THIS RECIPE?
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FAQs:
How to Serve Tea Leaf Salad?
Engage in a culinary adventure by mixing the salad right at the table, allowing everyone to savor the medley of textures and flavors that make this dish truly exceptional.
Is Burmese tea leaf salad healthy?
Burmese tea-leaf salad is a wholesome and nourishing choice. Packed with an array of vegetables, this dish is low in calories and rich in dietary fiber. Incorporating more vegetables into your diet is a straightforward and impactful way to enhance your overall health.
What is tea leaf salad made of?
Tea leaf salad, also known as Lahpet Thoke, is a flavorful blend of ingredients that includes pickled tea leaves, roasted peanuts, crunchy beans, sesame seeds, fried garlic, and optional additions like dried shrimp and chopped tomato.
What kind of tea did I use?
You used green tea like Dragonwell or Sencha for the DIY tea leaf dressing, though a mild Assam tea might also be a suitable choice, as Desmond and Kate noted that Burmese primarily cultivate Assam tea.
Did I brew the different teas all together, all at once?
No, I didn’t brew the different teas together simultaneously. Instead, I brewed each tea separately, enjoying it over a day or two. Afterward, I saved the used leaves in a small container (shown below). When I had enough, I created the tea leaf dressing. This approach minimizes waste in cooking. (My teapot uses 1 tablespoon of tea per brewing.)
NICE TO MEET YOU!
Welcome! I’m Sumi, and I have a love for FOOD. Here, we’re all almost the pleasure of homemade delicious recipes.
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