Burmese Tea Leaf Salad
Bright crunchy salad with fermented tea leaves, cabbage, nuts, and legumes.
Ingredients
- Cabbage250 g
- Fermented tea leaves60 g
- Tomatoes2 pcs
- Roasted peanuts50 g
- Fried chickpeas or lentils50 g
- Fried garlic1 tbsp
- Lemon1 pcs
- Oil2 tbsp
Instructions
Shred the cabbage thinly and dice the tomatoes.
Mix the tea leaves with lemon juice and oil to make a fragrant dressing.
Place cabbage, tomatoes, peanuts, and fried legumes in a large bowl.
Add the tea dressing and fried garlic.
Toss gently to keep the crunchy texture.
Serve immediately as a light lunch or a side with rice.
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