Vegan Burmese Tea Leaf Salad (Lahpet Thoke)

Ingredients

• 1/2 cup Fermented Tea Leaves (Lahpet)
• 2 cups Shredded Cabbage
• 1 cup Sliced Tomatoes
• 1/4 cup Fried Garlic
• 1/2 cup Roasted Peanuts
• 1/4 cup Sunflower Seeds
• 2 tablespoons Sesame Seeds
• 3 tablespoons Lime Juice
• 1 tablespoon Soy Sauce
• 1 teaspoon Sesame Oil
• 1/2 teaspoon Chili Flakes
• 1 teaspoon Dried Seaweed Flakes (Nori)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Combine shredded cabbage, sliced tomatoes, fried garlic, roasted peanuts, sunflower seeds, and sesame seeds in a large bowl.
2. 2In a separate small bowl, whisk together lime juice, soy sauce, sesame oil, chili flakes, and dried seaweed flakes to create the dressing.
3. 3Gently massage the fermented tea leaves to loosen them up.
4. 4Add the tea leaves to the bowl with the other ingredients.
5. 5Pour the dressing over the salad and toss well to combine.
6. 6Serve immediately or chill for later.

Substitutions

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