Gluten-Free Tea Leaf Salad (Lahpet Thoke)

Discover the vibrant flavors of Myanmar with this Gluten-Free Tea Leaf Salad (Lahpet Thoke), a bold and unique dish that's both a feast for the eyes and the palate. Featuring tangy, earthy fermented tea leaves, crunchy roasted peanuts, crispy gluten-free yellow split peas, and a medley of fresh greens and juicy tomatoes, this salad is loaded with textures and rich umami flavor. A zesty dressing made with lime juice and gluten-free tamari ties it all together, while toasted sesame and sunflower seeds add a delightful nutty crunch. Garnished with golden sautéed garlic and fresh cilantro, this gluten-free Burmese classic makes a refreshing and nutrient-packed appetizer or side dish that's perfect for adventurous eaters and those following a gluten-free diet. Ready in just 30 minutes, it's an easy-to-make salad that brings a taste of Southeast Asia to your table.

Nutriscore Rating: 85/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 tablespoons fermented tea leaves (lahpet, gluten-free certified if packaged)
• 2 cups shredded green cabbage
• 1 cup grape or cherry tomatoes, halved
• 1 cup cooked gluten-free yellow split peas (or gluten-free crispy chickpeas as a substitute)
• 0.5 cup roasted peanuts
• 2 tablespoons toasted sunflower seeds
• 2 tablespoons toasted sesame seeds
• 1 piece sliced fresh red chili (or to taste)
• 1 clove minced garlic
• 2 tablespoons lime juice
• 1 tablespoon gluten-free tamari
• 2 tablespoons neutral oil (such as vegetable or avocado oil)
• 0.5 teaspoon salt
• 2 tablespoons fresh cilantro leaves (optional, for garnish)

Directions

Step 1

Prepare the tea leaves: If using packaged fermented tea leaves, ensure they are certified gluten-free. If they are not pre-mixed with seasoning, rinse them briefly to remove excess salt and finely chop them.

Step 2

Toast the split peas (or chickpeas): Heat a dry skillet over medium heat, add the cooked yellow split peas or chickpeas, and toast until lightly crispy and golden, about 5-7 minutes. Set aside to cool.

Step 3

Prepare the garlic topping: In the same skillet, heat the neutral oil over medium heat. Add the minced garlic and sauté until golden brown and fragrant, about 1-2 minutes. Be careful not to burn it. Remove from heat and set aside.

Step 4

Assemble the salad: In a large mixing bowl, combine the shredded green cabbage, halved tomatoes, roasted peanuts, toasted sunflower seeds, toasted sesame seeds, and chili slices.

Step 5

Add the tea leaves: Add the finely chopped fermented tea leaves to the mixture and toss gently to distribute evenly.

Step 6

Mix the dressing: In a small bowl, whisk together the lime juice, gluten-free tamari, and a pinch of salt.

Step 7

Dress the salad: Pour the dressing over the salad and toss until all ingredients are well-coated.

Step 8

Finish with garnishes: Sprinkle the crispy split peas (or chickpeas) over the top, drizzle the sautéed garlic with oil, and add fresh cilantro leaves if desired.

Step 9

Serve immediately: Enjoy the tea leaf salad fresh as a flavorful appetizer or side dish.

Nutrition Facts

Serving size	(771.2g)

Amount per serving	% Daily Value*
Calories	1279.9

Total Fat 89.5g	0%
Saturated Fat 13.0g	0%
Polyunsaturated Fat 11.2g
Cholesterol 0mg	0%
Sodium 2232.3mg	0%
Total Carbohydrate 87.7g	0%
Dietary Fiber 35.0g	0%
Total Sugars 19.4g
Protein 52.9g	0%

Vitamin D 0IU	0%
Calcium 333.8mg	0%
Iron 8.5mg	0%
Potassium 2316.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.9%

Protein: 15.5%

Carbs: 25.6%