Burmese

Cumin and Lime Splash Laphet Thote - Pickled Tea Leaf Salad

Name: Cumin and Lime Splash Laphet Thote - Pickled Tea Leaf Salad
Total time: 22 min
Yield: 2 servings
Cuisine: Burmese
Ingredients: 2 cups tea leaves (laphet); 1 cup chopped cabbage; 1/2 cup chopped carrots; 1/2 cup chopped tomatoes; 1/4 cup roasted peanuts; 2 tbsp fish sauce; 1 tbsp rice vinegar; 1 tsp chili flakes; 1 tbsp sesame oil; 1/2 tsp ground cumin; 1 tbsp lime juice

A bold and tangy variation with warm cumin and bright lime.

22 minutes2 servings

Method

Before mixing the dressing, sprinkle ground cumin over the salad ingredients and toss gently. 1: After combining the dressing, stir in lime juice and mix well.
In a large bowl, mix tea leaves, cabbage, carrots, tomatoes, and peanuts.
In a small bowl, combine fish sauce, rice vinegar, chili flakes, and sesame oil.
Pour the dressing over the salad and toss to coat evenly.
Let sit for 10-15 minutes before serving to allow flavors to develop.

Salads Sides

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