September 14, 2021
Burmese Tea Leaf Salad (Lahpet Thoke)
This is a strange salad that you might not initially consider as the dressing is made with fermented tea leaves but the complex flavors and textures make it shine. This is inspired by the salad of Burma Superstar in San Francisco. The dressing is earthy, tangy, astringent yet balanced with a bit of heat, umami, and sweetness. This dresses sweet, crunchy and fresh lettuce and gets bright sweet pops from cherry tomatoes. Finally, fried garlic, and plenty of sesame seeds, peanuts, and sunflower seeds add crunch and richness. Definitely worth the prep! Be sure to start the dressing 3 days before you want to serve it – it takes 2 days to ferment the tea leaves and then the dressing is best blended and refrigerated overnight to allow the flavors to meld. I like to add grilled chicken for a full meal.
Servings: 4
Calories: 373kcal
Ingredients
Dressing
- 1/4 cup sencha or Dragonwell tea leaves, must be sencha or Dragonwell as these leaves are soft enough to break down while others won’t
- 1/3 cup avocado oil plus more as needed
- 2 tablespoons gluten-free soy sauce or coconut aminos
- 1 teaspoon monk fruit powdered, omit if using coconut aminos
- 1/2 serano pepper or 1 small jalapeño, stem removed, seeds removed if you want less heat
- 2 teaspoons fish sauce or 1/4 teaspoon salt, to taste
- 1 garlic clove peeled
- 2 teaspoons ginger fresh grated
- 1/2 tablespoon nutritional yeast optional, boosts umami
- 1/2 tablespoon lime juice
- 1 teaspoon powdered porcini optional, boosts umami
- 1 teaspoon powdered tomato optional, boots umami
Crunchy Mix
- 1/4 cup peanuts roasted
- 1/4 cup sunflower seeds roasted
- 3 tablespoons sesame seeds toasted
- 1/4 cup dehydrated garlic buy online or make your own by cooking finely sliced garlic in avocado oil until golden – watch them carefully as they burn easily
Salad
- 4 cups romaine lettuce chopped fine
- 6 ounces cherry tomatoes quartered
- 1 tablespoon lemon juice 1 lemon, cut into wedges, for serving, optional
Instructions
To make the dressing
- Steep the tea leaves in hot water for 10 minutes (preferably under boiling – 190ºF is the best temperature to brew green tea). Drain and pick through the tea, removing any sticks or hard pieces. Squeeze out the water from the leaves and transfer them to a glass container. Cover with a clean towel (paper or fabric) and wrap a rubber band around the opening of the jar (to allow the mixture to breathe). Leave at room temperature for 2 days in a dark, cool place. It should smell like overripe fruit when done.
- Add the fermented tea along with remaining dressing ingredients to a food processor or blender and pulse until the mixture resembles a pesto. Transfer back into a jar and cover completely. Allow the flavors to meld in the refrigerator overnight and up to one week.
To make the salad
- Combine the crunchy mix in a small bowl and stir to combine.
- Add the romaine, cherry tomatoes, and a squeeze of lemon to a large bowl and add dressing. Toss to coat evenly. Divide between serving plates and sprinkle with crunchy mix. Serve immediately.
Notes
If you don’t want to ferment the tea leaves, you can simply steep them until they are soft and then add a couple of teaspoons of white vinegar to mimic the tang of fermentation. Then proceed as if the leaves are fermented.
Nutrition without peanuts: Calories: 323 cal, Carbs: 19g, Fiber: 5g, Fat: 26g, Protein: 8g, Protein:Energy Ratio: 0.22, Protein:Energy Ratio: 0.2
Nutrition Facts
Burmese Tea Leaf Salad (Lahpet Thoke)
Amount per Serving
Calories
373
% Daily Value*
Fat
30
g
46
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
7
g
Monounsaturated Fat
18
g
Sodium
760
mg
33
%
Potassium
600
mg
17
%
Carbohydrates
20
g
7
%
Fiber
5
g
21
%
Sugar
3
g
3
%
Protein
10
g
20
%
Vitamin A
4315
IU
86
%
Vitamin C
14
mg
17
%
Calcium
110
mg
11
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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