Tea-Leaf Salad

Laphet, the centrepiece of this well-known Burmese salad, is traditionally created by allowing freshly harvested tea leaves to mature for several months underground. Laphet is still difficult to find even if imports are beginning. This fast-cooking variation of tea-leaf salad uses easily accessible green tea.

Tea-Leaf Dressing

Two tablespoons loose green tea leaves, such as sencha

Two cups very hot water

One clove garlic, coarsely chopped

1/2 teaspoon salt

Three tablespoons fried garlic oil (see Tips) or canola oil

One teaspoon distilled white vinegar


Four cups shredded green cabbage

One and half cups roughly chopped cherry tomatoes

1/2 jalapeƱo or serrano chile, seeded and minced

1/4 cup fried garlic (see Tips)

1/4 cup coarsely chopped toasted peanuts

1/4 cup fried yellow split peas (see Tips)

One tablespoon fried garlic oil

One tablespoon lime juice

Two teaspoons fish sauce
1/2 cup coarsely chopped fresh cilantro

Two tablespoons dried shrimp powder (optional)

1/4 teaspoon crushed red pepper


Laphet, the centrepiece of this well-known Burmese salad, is traditionally created by subterranean fermentation of freshly harvested tea leaves for several months. Even though laphet is beginning to be imported, it is still difficult to find. This type of tea-leaf salad provides a speedy substitute by utilising easily accessible green tea.

Create a bed of cabbage on a shallow bowl or round serving tray with a rim. Dressing should be placed in the middle. Around the dressing, arrange piles of tomatoes, jalapenos (or serrano), fried garlic, peanuts, and split peas. Sprinkle cilantro, prawn powder (if using), and crushed red pepper on top, then drizzle fish sauce, lime juice, and oil over everything. Mix at the table using two forks.

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