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Burmese laphet thoke fermented tea leaf salad arranged with cabbage, peanuts, sesame, and garlic.

Burmese Laphet Thoke (Fermented Tea Leaf Salad)

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A bright Burmese salad of fermented tea leaves, cabbage, peanuts, sesame, garlic, and lime.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Burmese
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Salad
  • 1/2 cup fermented tea leaves rinsed if very salty
  • 2 cups green cabbage finely shredded
  • 1 medium tomato seeded and diced
  • 1/2 cup roasted peanuts unsalted
  • 1/4 cup sesame seeds toasted
  • 1/2 cup roasted yellow split peas crisp
  • 2 tbsp fried garlic crushed
Dressing
  • 1/4 cup sunflower oil
  • 2 tbsp lime juice fresh
  • 1 tbsp gluten-free tamari
  • 1 tsp granulated sugar
  • 1/2 tsp red pepper flakes

Equipment

  • Large mixing bowl
  • Small skillet
  • Chef's knife
  • Measuring spoons

Method
 

Prepare the dressing:
  1. Whisk the sunflower oil, lime juice, tamari, sugar, and red pepper flakes in a small bowl until the sugar dissolves.
  2. Taste and adjust the lime or chili so the dressing is bright, savory, and lightly spicy.
Assemble the salad:
  1. Put the fermented tea leaves in a large bowl and massage them with 1 tablespoon of the dressing for 1 minute.
  2. Add the cabbage and tomato, then toss gently with the remaining dressing.
Add the crunchy elements:
  1. Arrange the peanuts, sesame seeds, split peas, and fried garlic over the salad or fold them in just before serving.
  2. Serve immediately with lime wedges and extra chili flakes if desired.

Nutrition

Calories: 410kcalCarbohydrates: 26gProtein: 12gFat: 31gSaturated Fat: 5gSodium: 390mgFiber: 7gSugar: 7g

Notes

  • Fermented tea leaves vary in saltiness; rinse briefly only if needed and taste before adding more tamari.
  • Keep the crunchy toppings separate until the last moment for the best texture.