Fragrant Burmese Tea Leaf Salad with Fried Peanuts
A Delightful Burmese-Inspired Salad
A crunchy, tangy salad that combines the unique flavors of fermented tea leaves with fresh vegetables and crunchy peanuts.
- 45 min
- 4
- Easy
Ingredients
For the Tea Leaf Mixture
For the Salad
For the Fried Peanuts
For the Dressing
Preparation
Marinating the Tea Leaves
Combine Ingredients
In a bowl, combine fermented tea leaves, fish sauce, and sesame oil.
Add Garlic and Lemon
Add minced garlic and lemon juice, and mix thoroughly.
Marinate
Let marinate for at least 15 minutes.
Prepare the dressing while the tea leaves are marinating.
Preparing the Fried Peanuts
Heat Oil
Heat vegetable oil in a pan over medium heat.
Fry Peanuts
Add raw peanuts and stir frequently to avoid burning.
Season Peanuts
Once golden, transfer peanuts to a paper towel-lined plate and season with salt.
Ensure the oil is not too hot to prevent burning the peanuts.
Cooking Process
Assemble Salad
Toss the napa cabbage, cherry tomatoes, cucumber, and red bell pepper with the marinated tea leaves.
Mix Dressing
In a small bowl, whisk together lime juice, soy sauce, rice vinegar, and sugar until the sugar dissolves.
Combine and Serve
Pour the dressing over the salad and toss to combine all ingredients.
Plating & Serving
Fragrant Burmese Tea Leaf Salad with Fried Peanuts
Fragrant Burmese Tea Leaf Salad with Fried Peanuts
Plating
Serve on a large platter, artistically arranging the salad in the center and sprinkling the fried peanuts over the top for added crunch and flavor.