Laphet Thoke (Burmese s signature salad)

Shred 120 g cabbage finely, then shake off any excess moisture so it stays crisp.

Cut 140 g tomato into small pieces gently, keeping the juice and seeds mostly intact for freshness.

Loosen 40 g fermented tea leaves with your fingertips, separating dense clumps before seasoning.

If they taste too salty, rinse them briefly in water, then squeeze firmly so the salad does not become watery.

Place the tea leaves in a large bowl with 1 tbsp lime juice, 1 tsp sesame oil, and 1/2 tsp chili flakes.

Toss for about 30 seconds, until the leaves look glossy and evenly coated.

Let the seasoned leaves stand for about 5 minutes before adding vegetables.

This short rest helps the lime soak in, softens the bitter edge, and prevents dry chili flakes from gathering in one spot.

Add the cabbage and tomato, then lift and fold from the bottom of the bowl.

Avoid pressing hard, because crushed tomato releases too much liquid and makes the cabbage lose its clean crunch.

Fold in 30 g roasted peanuts and check the balance of sourness, saltiness, and heat.

Transfer to a plate, then add 12 g fried garlic chips right before serving so they stay crisp.