Lahpet Thoke Chay (Vegan Tea Leaf Salad Meal with Rice)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 80 g fermented tea leaves (lahpet)
- 3 ripe plum tomatoes
- 150 g white cabbage, finely shredded
- 60 g roasted peanuts, roughly chopped
- 1 fresh red chilli
- 1 tbsp gluten-free soy sauce (tamari)
- 1 tbsp lime juice
- 2 garlic cloves
- 320 g jasmine rice
Nutrition (per serving)
- Calories
- 458 kcal
- Protein
- 11.7 g
- Carbohydrate
- 69.4 g
- of which sugars
- 4.3 g
- Fat
- 13.3 g
- of which saturates
- 2.1 g
- Fibre
- 4.8 g
- Salt
- 1.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the jasmine rice according to the pack.
- 2
If you can't find jarred fermented tea leaves at a Southeast Asian grocer, finely shred a handful of spinach and toss it with a teaspoon of matcha or strong-brewed green tea as a workable kitchen stand-in.
- 3
Fry the thinly sliced garlic in a little oil until golden and crisp.
- 4
Cut the tomatoes into wedges and toss with the tea leaves, cabbage, tamari and lime juice.
- 5
Scatter with the peanuts, crispy garlic and sliced chilli, and serve with the rice alongside.
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