How to Make Vegan Tea Leaf Salad | Easy and Healthy Recipe
🍃 Do you love salads? Do you want to try something new and exotic? If so, you will love this vegan tea leaf salad recipe!
Tea leaf salad, also known as laphet thoke, is a traditional Burmese dish that consists of fermented tea leaves, shredded cabbage, tomatoes, crunchy nuts and seeds, and a tangy dressing. It is a popular snack or appetizer in Myanmar, and it has many health benefits.
🍵 Did you know that fermented tea leaves are rich in antioxidants, probiotics, and vitamins? They can help improve your digestion, immunity, and mood. They also add a unique flavor and texture to the salad.
In this video, I will show you how to make vegan tea leaf salad at home using simple ingredients and a few tricks. You will learn how to ferment your own tea leaves, how to make the dressing and the crunchy nut mix, and how to assemble the salad. This vegan tea leaf salad recipe is gluten-free, oil-free, and low in calories. It is also very satisfying and refreshing.
🥗 You will need the following ingredients for this vegan tea leaf salad recipe:
– Green tea leaves
– Garlic
– Salt
– Vinegar
– Cabbage
– Cherry tomatoes
– Jalapeño or serrano pepper
– Peanuts
– Sesame seeds
– Sunflower seeds
– Garlic chips
– Lime juice
– Soy sauce or tamari
– Cilantro
– Red pepper flakes
You can find the exact measurements and instructions in the video. Here are some tips and variations for this vegan tea leaf salad recipe:
– You can use any kind of green tea leaves for this recipe. I recommend using loose leaf tea instead of tea bags for better flavor and texture.
– You can ferment the tea leaves in advance and store them in an airtight container in the refrigerator for up to a week. You can also buy ready-made fermented tea leaves online or at Asian markets.
– You can use any kind of cabbage for this recipe. I prefer green cabbage because it has a mild flavor and a crunchy texture.
– You can adjust the spiciness of this recipe by adding more or less jalapeño or serrano pepper. You can also omit them if you don’t like spicy food.
– You can use any kind of nuts and seeds for this recipe. I like to use peanuts, sesame seeds, sunflower seeds, and garlic chips for extra crunch and flavor. You can also add some dried shrimp powder if you are not vegan or allergic to shellfish.
– You can make the dressing and the crunchy nut mix ahead of time and store them separately in airtight containers at room temperature for up to a week.
– You can serve this vegan tea leaf salad as a light lunch or as a starter. It goes well with rice, noodles, or bread.
👍 I hope you enjoyed this vegan tea leaf salad recipe and learned something new. If you did, please give this video a thumbs up and subscribe to my channel for more easy and healthy recipes. Also, don’t forget to leave a comment below and let me know what you think of this recipe or if you have any questions.
🙏 Thank you for watching and see you next time!
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