Burmese

Burmese Tea Leaf Salad with Fried Peanuts

Name: Burmese Tea Leaf Salad with Fried Peanuts
Total time: 25 min
Yield: 4 servings
Cuisine: Burmese
Ingredients: 1 cup tea leaves, fermented (available in Asian markets); 1/2 cup green papaya, julienned; 1/2 cup carrots, julienned; 1/4 cup green onions, chopped; 1/4 cup roasted peanuts, crushed; 2 tbsp tamarind paste; 1 tbsp fish sauce; 1 tbsp lime juice; 1 tbsp soy sauce; 1 tbsp sugar; salt to taste

A tangy and crunchy salad made with fermented tea leaves, peanuts, and a variety of vegetables.

25 minutes4 servings

Method

Soak tea leaves in water for 10 minutes, then drain and squeeze out excess water.
In a large bowl, combine tea leaves, green papaya, carrots, and green onions.
In a small bowl, mix tamarind paste, fish sauce, lime juice, soy sauce, sugar, and salt.
Pour dressing over salad and toss well. Garnish with crushed peanuts before serving.

Salads Vegetarian

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