Burmese Tea Leaf Salad (Lahpet Thoke) - Shellfish Free

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

1. 1Gently squeeze any excess moisture from the 1/2 cup of Fermented Tea Leaves.
2. 2In a large mixing bowl, combine the 1/2 cup of Fermented Tea Leaves, 1 cup of Shredded Cabbage, and 1 cup of Sliced Tomatoes.
3. 3Add the 2 tablespoons of Fried Garlic, 1/4 cup of Roasted Peanuts, 1 tablespoon of Toasted Sesame Seeds, and 1 tablespoon of Sunflower Seeds to the large mixing bowl with the tea leaf mixture.
4. 4In a separate small bowl, whisk together the 2 tablespoons of Lime Juice, 1 tablespoon of Fish Sauce, and 1 tablespoon of Peanut Oil until well combined.
5. 5Pour the dressing from the small bowl over the ingredients in the large mixing bowl. Toss the salad gently but thoroughly until all ingredients are evenly coated with the dressing.
6. 6Serve the Burmese Tea Leaf Salad (Lahpet Thoke) immediately after tossing.

Substitutions

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