This 20 minute salad recipe is filling, delicious, and plant-based! Burmese (or Myanmar) salad is an authentic dish found around South East Asia. The fermented tea leaves take this salad to the next level! You can typically find these ingredients in your Asian market. It's worth a try - I guarantee it's a salad you'll keep coming back for! It's a filling raw-vegan meal that's also light and easily digested!
Vegan I Gluten-Free
Time: 25 minutes
2 cups green cabbage, sliced thin
1 cup purple cabbage, sliced thin
1/2 large carrot, grated
3 tomatoes, sliced
1/2cup bean sprouts
1 lime juiced
3 tbsp. fermented tea leaves*
3 tbsp. roasted nuts*
1 tbsp. sesame seeds
1/4 tsp. salt
1/4 tsp. black pepper
*You can typically find the pre-made tea leaf and nut packets in your Asian market. Use according to serving size. Alternatively you can roast your own garlic nuts.
Fresh herbs of choice (cilantro, Thai basil)
Wash and prepare all the vegetables accordingly.
Combine all ingredients in a large mixing bowl. Toss to evenly coat in the tea leaves and nuts.
Let marinate ~15+ minutes before serving for the flavors to enhance and the cabbage to slightly soften.
Divide the salad evenly among 2 bowls. Garnish with your favorite toppings!
Enjoy fresh or store 1 day in the fridge!