Burmese Tea Leaf Salad (Lahpet Thoke) - Shellfish Free
A complex and flavorful Burmese salad with fermented tea leaves, fried garlic, peanuts, sesame seeds, and other crunchy elements. Modified to ensure it's safe for shellfish allergies.
30m prep + 10m cook4 servingsSafety: 90/100
Contains peanutContains fishContains sesameSHELLFISH-free
350 cal|12g protein|20g carbs|25g fat|7g fiber
Ingredients
- 1/2 cup Fermented Tea Leaves
- 1 cup Shredded Cabbage
- 1 cup Sliced Tomatoes
- 2 tablespoons Fried Garlic
- 1/4 cup Roasted Peanuts
- 1 tablespoon Toasted Sesame Seeds
- 1 tablespoon Sunflower Seeds
- 2 tablespoons Lime Juice
- 1 tablespoon Fish Sauce
- 1 tablespoon Peanut Oil
Instructions
- 1If tea leaves are very wet, squeeze out excess moisture.
- 2In a large bowl, combine the fermented tea leaves, shredded cabbage, and sliced tomatoes.
- 3Add the fried garlic, roasted peanuts, sesame seeds, and sunflower seeds.
- 4In a separate small bowl, whisk together lime juice, soy sauce (or vegan fish sauce), and peanut oil.
- 5Pour the dressing over the salad and toss well.
- 6Serve immediately.
Substitutions
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Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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