Burmese Tea Leaf Salad (Lahpet Thoke)
A fresh, crunchy version of Myanmar’s celebrated fermented tea leaf salad, combining cabbage, cos lettuce, tomatoes, fermented tea leaves, peanuts, crispy beans, garlic and lime.
Equipment
- Weighing scales
- Chopping board
- Chefs knife
- Mixing bowl
- Serving bowl
Ingredients
- 200 g Chinese cabbage (sliced)
- 100 g Romaine lettuce (washed)
- 100 g Tomato - cherry (cut in half )
- 30 g Fermented tea leaves
- 2 each Garlic cloves (crushed)
- 30 g Peanuts (toasted)
- 30 g Crispy fava beans
- 10 g Crispy shallot
- ½ each Lime (juice)
- ½ teaspoon Chili flakes
- ½ teaspoon Pink salt
- 10 ml Olive oil
Method
- Finely slice the cabbage and add it to a large mixing bowl.
- Gently chop the cos lettuce and add it to the bowl.
- Halve or quarter the cherry tomatoes and add them to the salad.
- Roughly chop the garlic and add it along with the fermented tea leaves.
- Add the peanuts and crispy fava beans, reserving a little of each for garnish.
- Season with the salt and chilli flakes.
- Drizzle over the olive oil and squeeze in the fresh lime juice.
- Using clean hands or salad servers, gently toss everything together until the fermented tea leaves, seasoning and lime juice are evenly distributed throughout the salad.
- Taste and adjust the seasoning if needed.
- Transfer the salad to a serving plate and finish with the reserved peanuts, crispy fava beans and crispy shallots.
- Serve immediately.
Nutrition Facts
Serving: 200gCalories: 179kcalCarbohydrates: 13gProtein: 8gFat: 13gSodium: 615mgPotassium: 508mgFiber: 4gSugar: 3gVitamin A: 5013IUVitamin B1: 0.2mgVitamin B2: 0.1mgVitamin B3: 3mgVitamin B5: 0.5mgVitamin B6: 0.2mgVitamin C: 17mgVitamin E: 1mgVitamin K: 56µgCalcium: 78mgCopper: 0.4mgFolate: 172µgIron: 3mgManganese: 1mgMagnesium: 57mgPhosphorus: 131mgSelenium: 3µgZinc: 1mg
