Savory Burmese Slaw
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 to 8 servings
- 2small heads savoy cabbage, cored and sliced into thin shreds
- 4shallots, peeled and sliced very thinly
- ½cup lime juice
- 3tablespoons pickled or fermented tea leaves, chopped
- 6cloves garlic, peeled and minced
- 3tablespoons mint leaves, torn
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
40 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 2 grams protein; 16 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a large bowl, combine cabbage and shallots and mix well to combine.
- Step 2
In a small bowl, combine lime juice, tea leaves and garlic, and whisk to make a dressing for the slaw.
- Step 3
Add dressing to slaw, and mix to combine.
- Step 4
Add mint leaves to slaw, mix lightly and serve.
Private Notes
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Cooking Notes
pamela
here are some instructions for pickling tea leaves in the myanmar times: http://www.mmtimes.com/index.php/special-features/168-food-and-beverage/...
DJ
Fermented tea leaves can be found in the refrigerated section of Rainbow Grocery in SF. I saw them last week. Burma Superstar (local Burmese restaurant) has started a small product line that they distribute locally. I'd suggest looking in stores of that ilk in the Bay Area, e.g., Berkeley Bowl.
Maggie
What's your problem? I've had the salad in restaurants, it's one of the best salads I've ever eaten, and I plan to make it. What is your issue with it? My only concern is that I think it needs peanuts.
Becky
Type in PICKLED TEA LEAVES on Amazon...there are many choices...
RP
Any advice on preparing the tea leaves at home?
Pete
I would like to call to everyone who is looking for this ingredient the following company. I am cooking this meal today and wrote them on Wednesday (from Miami) if they could get it to me on time. They went out of their way to help!! Please support them!!
http://www.amazon.com/Burmese-Tea-Salad-Dressing-7oz-small/dp/B00ISY90XS...
Betty
Tea leaf. Salad comes in many varieties and is delicious, as I learned a few years ago in Mandalay. But I never had one with cabbage in it, and I have tried for a few years to find tea leaves here, to no avail. Please stick with recipes we can actually make!
BotanyBoy
This recipe is a bastardization of lepet (lahpet) which is a Burmese snack of fermented tea leaves mixed with neutral oil. You pick up a pinch and then some sesame seeds or dried shrimp or chopped peanuts and munch. It is very high in caffeine and is a student fave while studying. The use of cabbage began where people did not have pickled tea leaves in the market (and frankly, who does?). Made with cabbage, it tastes nothing like the original, so why make it?
Kimberly
I used fermented tea leaves that I made myself a couple months ago and kept in the refrigerator. Who cares if it isn’t exactly traditional? It was still delicious and I feel great about not wasting those expensive tea leaves after I brew tea!
Paige
Traditional Burmese tea leaf salads will include dried shrimp which elevates the flavor to the next level!
Roz
I used some Japenese mustard green pickles instead of the tea leaves because that's what I had on hand. I added a teaspoon of toasted sesame oil to match the flavors of the mustard green pickle. It was delicious.
DEH
I had tea leaf salad a few years ago in a Burmese Restaurant in Fort Wayne, Indiana. It was really good. But,... I couldn't sleep that night because of all the caffeine .
kevin owen
A single medium savoy cabbage resulted in a large bowl of slaw when chopped. Dressing lacked balance. Perhaps would've benefited from some rice vinegar or sugar. It was fun sourcing the fermented tea leaves, which I found at a Vietnamese grocer, and, surprisingly they were a hit with our picky teen.
Norma
wondering if you use reconstituted oolong tea for the fermented tea in this recipe?
Matt
What's the actual amount of lime juice? The recipe says "1⁄2" which is... not a number.
Celia
One half cup. Sometimes computers make odd changes
JudiM
I am seeing one half: the number one, followed by a forward slash, followed by the number two.
Mike Mac
This is a great recipe while It's a shame it's not "orginal" who cares as long as it taste's good.
Thank you for putting it up and giving some background as to what it is derived from.
Murtuza
cut the lime juice in half...it got toooo sour.
Betty
Tea leaf. Salad comes in many varieties and is delicious, as I learned a few years ago in Mandalay. But I never had one with cabbage in it, and I have tried for a few years to find tea leaves here, to no avail. Please stick with recipes we can actually make!
Becky
Type in PICKLED TEA LEAVES on Amazon...there are many choices...
Pete
I would like to call to everyone who is looking for this ingredient the following company. I am cooking this meal today and wrote them on Wednesday (from Miami) if they could get it to me on time. They went out of their way to help!! Please support them!!
http://www.amazon.com/Burmese-Tea-Salad-Dressing-7oz-small/dp/B00ISY90XS...
BotanyBoy
This recipe is a bastardization of lepet (lahpet) which is a Burmese snack of fermented tea leaves mixed with neutral oil. You pick up a pinch and then some sesame seeds or dried shrimp or chopped peanuts and munch. It is very high in caffeine and is a student fave while studying. The use of cabbage began where people did not have pickled tea leaves in the market (and frankly, who does?). Made with cabbage, it tastes nothing like the original, so why make it?
Expat
You're right. The recipe is nowhere near authentic and many ingredients are simply wrong (never raw garlic -- it has to be deep-fried crisp garlic) or missing. And a note of caution: pickled tea leaves are like Marmite or Durian -- you either love it or hate it -- very much an acquired taste.
Linda Criss
An entire industry has been built on the premise that creating gourmet meals at home is simple and effortless. But it isn’t true.
Please read the article published in The Atlantic by Elizabeth Dunn.
Fermented tea leaves. Goodness, please get real.
Maggie
What's your problem? I've had the salad in restaurants, it's one of the best salads I've ever eaten, and I plan to make it. What is your issue with it? My only concern is that I think it needs peanuts.
Peter Kuhn
So true. I live in the SF Bay Area and sought fermented tea leaves. They are not to be found anywhere around here. That means they are not readily available for anyone. Why use impossible to source ingredients in recipes read by people all across the U.S? I will make my own, but why didn't the article tell us how to make it? Ridiculous.
DJ
Fermented tea leaves can be found in the refrigerated section of Rainbow Grocery in SF. I saw them last week. Burma Superstar (local Burmese restaurant) has started a small product line that they distribute locally. I'd suggest looking in stores of that ilk in the Bay Area, e.g., Berkeley Bowl.
RP
Any advice on preparing the tea leaves at home?
pamela
here are some instructions for pickling tea leaves in the myanmar times: http://www.mmtimes.com/index.php/special-features/168-food-and-beverage/...
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