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.
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.
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.
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.
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.)