Savory Burmese Slaw

By Sam Sifton

Savory Burmese Slaw
Peden & Munk for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Lauren Smith Ford.
Total Time
15 minutes
Rating
4(114)
Comments
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Fermented tea leaves are one of Myanmar’s favorite national ingredients, and for a 2015 article in The Times, the San Antonio chef Quealy Watson used them to provide a jolt of big flavor to a crunchy slaw that goes well with barbecued or grilled meats. You can find fermented tea leaves in some Asian markets and online, occasionally sold as Burmese tea salad dressing.

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Ingredients

Yield:6 to 8 servings
  • 2small heads savoy cabbage, cored and sliced into thin shreds
  • 4shallots, peeled and sliced very thinly
  • ½cup lime juice
  • 3tablespoons pickled or fermented tea leaves, chopped
  • 6cloves garlic, peeled and minced
  • 3tablespoons mint leaves, torn
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

40 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 2 grams protein; 16 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, combine cabbage and shallots and mix well to combine.

  2. Step 2

    In a small bowl, combine lime juice, tea leaves and garlic, and whisk to make a dressing for the slaw.

  3. Step 3

    Add dressing to slaw, and mix to combine.

  4. Step 4

    Add mint leaves to slaw, mix lightly and serve.

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Ratings

4 out of 5
114 user ratings
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Comments

Maggie

What's your problem? I've had the salad in restaurants, it's one of the best salads I've ever eaten, and I plan to make it. What is your issue with it? My only concern is that I think it needs peanuts.

pamela

here are some instructions for pickling tea leaves in the myanmar times: http://www.mmtimes.com/index.php/special-features/168-food-and-beverage/...

DJ

Fermented tea leaves can be found in the refrigerated section of Rainbow Grocery in SF. I saw them last week. Burma Superstar (local Burmese restaurant) has started a small product line that they distribute locally. I'd suggest looking in stores of that ilk in the Bay Area, e.g., Berkeley Bowl.

Kimberly

I used fermented tea leaves that I made myself a couple months ago and kept in the refrigerator. Who cares if it isn’t exactly traditional? It was still delicious and I feel great about not wasting those expensive tea leaves after I brew tea!

Paige

Traditional Burmese tea leaf salads will include dried shrimp which elevates the flavor to the next level!

Roz

I used some Japenese mustard green pickles instead of the tea leaves because that's what I had on hand. I added a teaspoon of toasted sesame oil to match the flavors of the mustard green pickle. It was delicious.

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