Burmese Tea Leaf Salad

Preparation

Burmese salads are big on texture, funk, and flavor, and this tea leaf salad, made with laphet (fermented tea leaves) is no different. Often, Burmese salads are mixed by hand, with seasoning and toppings varying from person to person. Be sure to taste this recipe frequently while building your salad and feel free to adjust flavors and toppings as you see fit. 

1. Combine cabbage, laphet, oil, lime juice, and fish sauce in a medium bowl and mix, preferably with your hands, massaging the ingredients into the cabbage until it begins to soften. If needed, add more laphet, oil, lime juice, and/or fish sauce until the salad is punchy with a strong umami flavor. The bitterness of the laphet should be present but not overwhelming. Season with salt, if needed.
2. Divide cabbage into bowls and top with tomatoes, peanuts, roasted dal, fried garlic and shallots, and sesame seeds. Add a few slices of serrano to each bowl and serve.

NOTES

1. Be sure to use green cabbage and not napa or Savoy cabbage as softer cabbages release too much water and will lead to a soggy salad.
2. Laphet or fermented tea leaves can be purchased here.  If you can find whole laphet leaves, puree them in a food processor or finely chop them. This allows them to mix more evenly into the salad. If you purchase ‘dressing’ style tea leaves, which are usually packed in oil, taste them and if needed, reduce the initial amount of oil and fish sauce added to the salad.