Salad? Who gets genuinely excited about a salad?
Fear not, my friends, for this is no sad iceberg affair I’m here to talk about today. Much more like a savory trail mix with lettuce than a typical leafy green side dish, Burmese tea leaf salad is truly in a class of its own.
What Is Burmese Tea Leaf Salad?
As with any good mixed vegetable composition, the mix-ins and goodies are the keys to success, and this particular mixture packs a whole world of flavors and textures into every last bite.
Toppings can vary wildly by region and availability, but a few favorite common inclusions are:
- Crunchy dried lentils or split peas
- Fried garlic chips
- Salted peanuts
- Sunflower seeds
- Toasted sesame seeds
- …Which is to say nothing of the more vegetative base of cabbage, tomatoes, and thinly sliced jalapenos.
Traditional seasonings include dried shrimps or shrimp paste, but any restaurant worth patronizing will graciously omit the sea critters for a fully vegan experience. Arranged in pristine piles and garnished just so, each salad looks almost too pretty to eat. Wise servers must realize this, as their next move will be to deftly swipe the lemon wedges from the perimeter of the plate, squeeze them mercilessly until not an ounce of juice remains, and speedily mix and mash everything together until it’s one ugly, sloppy, and highly delicious mess.
What Makes Tea Leaf Salad Special?
That would be all well and good by itself, but let’s back up for a minute here because I’m purposely overlooking one critical ingredient. Fermented or pickled tea leaves are of course the star of the show. Treasured in Burma and as rare as unicorns anywhere else in the world, they give this salad its characteristic tangy, funky, an indescribably savory taste.
Unfortunately, this essential component is a beast to find here in the US.
Moreover, dozens of commercial brands have been banned for sale, as there’s the danger of picking up package that includes a chemical dye linked with liver and kidney damage. Although it’s a pretty amazing salad, I wouldn’t hazard the risk of a hospital stay for a few decadent bites!
How To Make Burmese Tea Leaf Salad At Home
Craving this incomparable salad outside of a restaurant setting, I must admit that I took a few liberties and considerable shortcuts, but my riff on the classic has a harmony all its own.
Leaning in on the sour, tangy notes of the tea, it only made sense to include crunchy pomegranate arils as one of many flavorful mix-ins. I only marinated the leaves lightly, rather than fermenting them properly for the mandated 6 months (!) required for traditional lahpet. Call it a quick and dirty fix, but the results don’t lie.
A quicker, easier, and fresher take on this rarefied delicacy is perhaps just what the doctor ordered. Now I have no fear of accidental food poisoning, nor do I need to suffer the lack of Burmese eateries in my hometown.
Pomegranate Tea Leaf Salad
Inspired by Burmese tea leaf salad, this version uses unfermented green tea for a quick and easy fix. Fresh, boldly flavorful, and delicately balanced, each bite is a riot of colors and textures.
Ingredients
Tea Leaves:
- 1/4 Cup Water
- 2 Tablespoons Coconut Vinegar or White Vinegar
- 1/2 Cup Gunpowder Green Tea
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Toasted Sesame Oil
Salad:
- 2 Cups Shredded Cabbage and/or Romaine Lettuce
- 1/2 Cup Cherry or Grape Tomatoes, Halved
- 1/3 Cup Roasted, Unsalted Peanuts
- 1/3 Cup Roughly Chopped Fried Garlic
- 1/3 Cup Dried Green Peas or Moong Dal
- 1/3 Cup Pomegranate Arils
- 1/4 Cup Toasted Black Sesame Seeds
- 1 Small Jalapeno, Halved, Seeded, and Thinly Sliced
- 1/2 Lemon, Sliced into Wedges
Instructions
- The tea leaves can be prepared well in advance, so it’s best to tackle that component first and have it ready to go when you are. Simply combine the water, vinegar, tea, and soy sauce in a microwave-safe dish, and heat for about a minute.
- Let the tea stand, loosely covered, for 15 – 20 minutes, until the leaves have more or less absorbed all of the liquid. Mix in the sesame oil and let stand at room temperature for an additional 5 – 10 minutes to soak in.
- You can use the tea right away or chill it in the fridge, sealed in an air-tight container, for up to a week. I find that it tends to taste better once the flavors have had time to meld for at least a day or two.
- To compose the rest of the salad, get out a large platter and put your artist’s hat on. Spread the cabbage and/or lettuce out in an even layer on the bottom, and begin heaping neat piles of all the goodies around in a circle.
- Mound the prepared tea leaves in the very center, and place the lemon wedges around the sides at regular intervals. Deliver the plate to the table like this with great fanfare- Presentation is a big part of this dish!
- To serve, squeeze the lemon wedges all over the salad and use a large serving spoon and fork to thoroughly mix the whole thing together. Divide the beautiful mess amongst your guests and eat immediately.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 314Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 574mgCarbohydrates: 31gFiber: 10gSugar: 11gProtein: 12g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.