Salad

Tea Leaf Salad with Cabbage and Carrot (Laphet Thoke)

Original name: Tea Leaf Salad with Cabbage and Carrot

Prep

15 minutes

Cook

5 minutes

Servings

BurmeseModerateLunchSnackGluten FreeDairy Free

About this dish

A vibrant Burmese tea leaf salad that layers tangy fermented tea leaves with crunchy cabbage, sweet carrot, and a medley of toasted nuts and seeds. Adapted for the adventurous home cook, this version highlights the classic balance of savory, sour, and umami that makes lahpet thoke irresistible.

Ingredients

UK and US measurements are both included for every recipe.

fermented tea leaves (lahpet)

vegetable

70 g

Imperial: 1/2 cup

green cabbage, finely shredded

vegetable

200 g

Imperial: 2 cups shredded

carrot, julienned or grated

vegetable

1 medium (about 100 g)

Imperial: 1 cup julienned

peanut oil, for frying

fat

3 tbsp

Imperial: 3 tablespoons

garlic cloves, thinly sliced

vegetable

4 cloves

shelled raw peanuts

other

50 g

Imperial: 1/3 cup

sesame seeds

other

1 tbsp

Imperial: 1 tablespoon

fried shallots (store-bought or homemade)

other

3 tbsp

Imperial: 3 tablespoons

roasted chickpeas (or yellow split peas)

other

quarter cup

Imperial: 1/4 cup

lime juice (adjust to taste)

liquid

1 tbsp + more as needed

Imperial: 1 tablespoon + more to taste

toasted sesame oil

fat

1 tsp

Imperial: 1 teaspoon

salt, to taste

seasoning

1/4 tsp (or to taste)

Imperial: 1/4 teaspoon (or to taste)

dried shrimp, soaked and finely chopped (optional)

protein

5 g (about 1 tsp)

Method

Prepare the fried aromatics

PT5M

Heat the peanut oil in a small pan over medium heat. Fry the sliced garlic until golden and crispy. Remove with a slotted spoon and drain on paper towels. In the same oil, fry the peanuts until lightly toasted, about 2 minutes. Remove and drain. You should have about 1 tablespoon of oil left; if more, set aside for dressing. Reserve the leftover oil.

Soften the tea leaves

PT2M

Lightly rinse the fermented tea leaves according to package instructions, then drain and gently squeeze dry. In a large bowl, combine the tea leaves, shredded cabbage, and grated carrot. Toss to mix.

Make the dressing

PT2M

In a small bowl, whisk together the reserved seasoned oil (add more peanut oil if needed), lime juice, sesame oil, and a pinch of salt. Stir in the chopped dried shrimp if using. Taste for balance—it should be tangy and slightly bitter.

Assemble the salad

PT2M

Pour the dressing over the tea leaf mixture and toss well. Using your hands or a fork, squeeze the leaves as you toss—this helps soften the cabbage and release flavors.

Add the crunch

PT1M

Add the fried garlic, peanuts, sesame seeds, fried shallots, and roasted chickpeas. Gently toss once more without breaking them completely.

Rest and serve

PT5M

Let the salad rest for 5 minutes to let flavors meld. Serve at room temperature as a side or light meal.

Equipment

Large mixing bowl
Small frying pan
Small bowl for dressing
Knife and cutting board

Nutrition facts

360 kcal

Calories

12 g

Protein

26 g

Carbohydrates

28 g

Fat

6 g

Fiber

480 mg

Sodium

Tips

Find mild or tart fermented tea leaves at Asian grocers, taste them first—if too bitter, rinse more thoroughly and dry well.
Toast the peanuts and garlic in the same oil so the salad gets an extra aroma from the seasoned oil.
The salad is best when the vegetables are finely shredded, much like a slaw, so every bite has a balanced texture.
Adjust the lime juice and salt to your liking: some like it more sour, others prefer a gentler sourness.

Serving suggestions

Serve alongside grilled fish or a Burmese curry.
For.
For a vegetarian meal, pair with coconut rice and accented with fresh herbs like coriander.

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Recipe by

Thiri Tun

Specialises in Burmese cuisine

Thiri is a tea leaf salad master who ferments her own tea leaves in a clay pot. She will not tell you the recipe.

Describe yourself in three words: Mysterious, secretive, delicious.