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Lahpet's Tea Leaf Salad


15 minutes

One of London's only Burmese Restaurants, Lahpet started as a street food stall on Maltby Street Market in 2016 and has since risen to critical acclaim at its current Shoreditch location. As a side project during 2020 Lahpet's Burmese Pantry launched offering a selection of housemade and imported Burmese staple products, with many items not widely available outside of Myanmar. Their signature tea leaf salad is best enjoyed with steamed jasmine rice.

7 Farmdrop products in this recipe


Here’s how you do it

  1. Finely slice the tomatoes, garlic & chilli(es)
  2. Finely shred the cabbage
  3. Add all the ingredients to a bowl, apart from the sesame seeds
  4. Squeeze the lime on top
  5. Mix well & portion
  6. Garnish with sesame seeds


  • 100g Lahpet pickled tea
  • 100g Lahpet fried beans
  • 200g finely shredded cabbage
  • 2-3 medium tomatoes sliced /or a couple of handfuls or cherry tomatoes halved or quartered
  • 1 clove garlic, peeled and finely sliced*
  • 1 tbsp dried shrimp (optional)
  • 1 Birdseye chili, finely sliced
  • 2 dashes of vegan fish sauce, or to taste
  • 25ml garlic or peanut/groundnut oil
  • 1/4 wedge lime squeezed*
  • Sesame seeds to garnish*

*from the larder

Suitable for

  • Vegans
  • Vegetarians
  • Gluten free
  • Dairy free

What’s in this recipe

Langridge Organic

Organic White Cabbage

1 Head (1)



Double Fried Beans

1 Pouch (350g)



Organic Bird's Eye Chillies (Dried)

1 Jar (25g)


Thai Taste

Vegan Fish Sauce

1 Bottle (180ml)



Pickled Tea

1 Pouch (250g)



Garlic Oil

1 Bottle (250)