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Burmese-style tea leaf salad with shredded cabbage, tomatoes, peanuts, seeds and dried shrimp on a white plate

Photo: Allervous / Wikimedia Commons · CC BY-SA 4.0

30-Minute Dinners

Burmese-Style Tea Leaf Salad with Cabbage, Peanuts & Dried Shrimp

Fermented tea leaves, crisp cabbage, tomatoes, peanuts, toasted seeds and savory dried shrimp make a punchy, many-textured salad in 30 minutes.

Developed for DishGal · Updated 2026-09-25

30-Minute DinnersEasy Seafood Recipes
Prep20 min
Cook10 min
Total30 min
Cost$4.10

Directions

  1. Make crisp garlic oil

    Combine the oil and sliced garlic in a small skillet over medium-low heat. Cook for 5 to 7 minutes, stirring often, until the garlic is pale gold. Immediately strain through a fine-mesh strainer into a heat-safe bowl; spread the garlic on a paper towel. Reserve 3 tablespoons garlic oil and cool.

  2. Toast the crunchy mix

    Wipe out the skillet. Add the peanuts, split peas and sesame seeds and toast over medium heat for 2 minutes, stirring, until fragrant. Add the dried shrimp and toast for 1 minute more. Transfer to a plate to cool.

  3. Prepare the vegetables

    Put the cabbage, tomatoes, red onion and cooled, dry blanched bean sprouts in a wide bowl. If the onion tastes harsh, soak it in cold water for 5 minutes, drain and dry thoroughly before adding.

  4. Mix the dressing

    Whisk the fermented tea leaf dressing, lime juice, fish sauce, sugar and 3 tablespoons cooled garlic oil until glossy. Taste a small amount before adding salt because prepared lahpet and fish sauce vary widely in salinity.

  5. Toss at the table

    Add the dressing, half the crunchy mix and half the garlic chips to the vegetables. Toss for 30 seconds, pressing lightly with the spoon so the tea leaves disperse. Top with the remaining crunch and garlic. Serve immediately, with chile and hot rice offered separately.

Why this works

Why it worksLow, steady heat turns sliced garlic crisp before it burns and creates an aromatic oil that carries the tea leaf dressing through the cabbage.
Why it worksToasting peanuts, split peas, sesame and dried shrimp separately preserves the signature contrast between juicy vegetables and crunchy toppings.
Why it worksSeeding tomatoes and drying sprouts prevent excess water from diluting the fermented tea, lime and fish sauce.

Useful kitchen gear

Tools that make this easier.

Compare the function and specifications first; skip anything your kitchen already handles well.

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Stainless-steel mixing bowl and matching strainer bowl Compare on AmazonStainless mixing bowlsA wide nonreactive bowl gives cabbage, fermented tea dressing and crunchy toppings room to combine without bruising.See current options → Chef's knife resting on a wooden cutting board Compare on Amazon8-inch chef’s knifeA sharp blade produces the very fine cabbage, onion and garlic slices that make the salad easy to toss and eat.See current options → Pasta being lifted from a stainless-steel mesh colander Compare on AmazonFine-mesh strainerFine mesh catches the garlic chips cleanly while preserving the aromatic oil used in the dressing.See current options →

Swaps & notes

Easy swaps

  • For a vegetarian version, omit dried shrimp and replace fish sauce with light soy sauce; check the prepared tea leaf dressing label for fish ingredients.
  • If roasted split peas are unavailable, use dry-roasted chickpeas or additional roasted peanuts for crunch.
  • Use finely shredded romaine plus 3 cups cabbage if you prefer a lighter texture, but avoid soft lettuces that wilt immediately.

Cook notes

  • Prepared fermented tea leaf dressing is sold chilled or jarred at many Southeast Asian markets and online; use a reputable commercial product and refrigerate it as labeled.
  • Fermented tea leaves contain caffeine. Portions vary by product, so people limiting caffeine should use less dressing or choose another salad.
  • Dried shrimp and fish sauce are salty; taste the mixed dressing before adding the optional salt.
  • Serve chile at the table to keep the shared salad mild.
  • This recipe contains peanuts, sesame, shellfish and fish; use the swaps and verify labels when cooking for allergies.

Storage

Store vegetables, dressing and crunchy toppings in three separate covered containers for up to 2 days. Keep sprouts at 40°F or below and discard any that smell sour or feel slimy. Once dressed, the salad is best eaten within 1 hour and should not be frozen. Refrigerate leftover rice within 2 hours and reheat to 165°F.

Questions

Can I ferment tea leaves at home for this salad?

This recipe intentionally uses prepared commercial lahpet. Safe fermentation requires controlled salt, acidity and sanitation; a jarred or refrigerated product gives a more dependable weeknight result.

Why did my garlic turn bitter?

It cooked too hot or stayed in the oil after becoming golden. Start garlic in cool oil, keep the heat medium-low and strain it while it is pale gold because carryover heat darkens it.

Can tea leaf salad be made ahead?

Prep the three components ahead, but toss only at serving time. Cabbage releases water, while peanuts, peas and garlic lose their crunch in the acidic dressing.

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Burmese-Style Tea Leaf Salad with Cabbage, Peanuts & Dried Shrimp
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1. Make crisp garlic oilCombine the oil and sliced garlic in a small skillet over medium-low heat. Cook for 5 to 7 minutes, stirring often, until the garlic is pale gold. Immediately strain through a fine-mesh strainer into a heat-safe bowl; spread the garlic on a paper towel. Reserve 3 tablespoons garlic oil and cool.
2. Toast the crunchy mixWipe out the skillet. Add the peanuts, split peas and sesame seeds and toast over medium heat for 2 minutes, stirring, until fragrant. Add the dried shrimp and toast for 1 minute more. Transfer to a plate to cool.
3. Prepare the vegetablesPut the cabbage, tomatoes, red onion and cooled, dry blanched bean sprouts in a wide bowl. If the onion tastes harsh, soak it in cold water for 5 minutes, drain and dry thoroughly before adding.
4. Mix the dressingWhisk the fermented tea leaf dressing, lime juice, fish sauce, sugar and 3 tablespoons cooled garlic oil until glossy. Taste a small amount before adding salt because prepared lahpet and fish sauce vary widely in salinity.
5. Toss at the tableAdd the dressing, half the crunchy mix and half the garlic chips to the vegetables. Toss for 30 seconds, pressing lightly with the spoon so the tea leaves disperse. Top with the remaining crunch and garlic. Serve immediately, with chile and hot rice offered separately.