Nut-Free Tea Leaf Salad (Lahpet Thoke)

Discover the perfect nut-free twist on a beloved Burmese classic with this Nut-Free Tea Leaf Salad (Lahpet Thoke). This vibrant dish showcases the bold, umami-packed flavor of fermented tea leaves, balanced with the crunch of toasted sunflower seeds, fried yellow split peas, and crispy garlic. A colorful medley of shredded green cabbage and juicy cherry tomatoes provides a fresh, crisp base, while a zesty lime and fish sauce dressing ties everything together. Perfect for lunch or as a shareable appetizer, this nut-free adaptation retains all the authentic textures and flavors you crave, while accommodating dietary restrictions. Ready in just 25 minutes, this quick and easy salad is a true celebration of Southeast Asian cuisine, packed with flavor and flair!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:5 mins

Total Time:25 mins

Servings: 2

Ingredients

• 4 tablespoons fermented tea leaves (pickled tea or lahpet)
• 2 tablespoons white sesame seeds (toasted)
• 2 tablespoons sunflower seeds (unsalted, toasted)
• 2 tablespoons crispy fried garlic
• 1 cup shredded green cabbage
• 1 cup cherry tomatoes (halved)
• 1 tablespoon thinly sliced green chili peppers (optional)
• 2 tablespoons dried shrimp flakes (optional)
• 1 tablespoon lime juice
• 1 tablespoon vegetable oil
• 2 teaspoons fish sauce
• 0.25 teaspoons salt
• 2 tablespoons fried yellow split peas

Directions

Step 1

1. Prepare the tea leaves if not already fermented: Purchase pickled tea leaves from an Asian supermarket or specialty store. If using a packaged brand, ensure they are soaked, rinsed, and drained before use to remove excess brine.

Step 2

2. Toast the sesame seeds and sunflower seeds in a dry skillet over medium heat until fragrant, about 2-3 minutes. Be sure to stir constantly to prevent burning, then set aside to cool.

Step 3

3. Arrange the salad components: In a large mixing bowl or platter, line the shredded green cabbage and halved cherry tomatoes as the base.

Step 4

4. Add the fermented tea leaves to the center of the salad base.

Step 5

5. Around the tea leaves, arrange toppings in small piles: toasted sesame seeds, sunflower seeds, crispy fried garlic, fried yellow split peas, and (if using) dried shrimp flakes.

Step 6

6. Sprinkle thinly sliced green chili over the top for optional spice.

Step 7

7. In a small bowl, whisk together lime juice, fish sauce, vegetable oil, and salt to make the dressing.

Step 8

8. Drizzle the dressing over the salad, ensuring an even coating.

Step 9

9. Gently toss the salad or serve as is, allowing diners to mix the components together just before eating for a fresher presentation.

Step 10

10. Serve immediately and enjoy this nut-free version of a traditional Burmese dish!

Nutrition Facts

Serving size	(417.8g)

Amount per serving	% Daily Value*
Calories	523.2

Total Fat 34.8g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 8.4g
Cholesterol 48mg	0%
Sodium 3665.7mg	0%
Total Carbohydrate 39.6g	0%
Dietary Fiber 11.4g	0%
Total Sugars 9.2g
Protein 23.7g	0%

Vitamin D 0IU	0%
Calcium 347.9mg	0%
Iron 6.6mg	0%
Potassium 991.0mg	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: 55.3%

Protein: 16.7%

Carbs: 28.0%