Burmese Tea Leaf Salad

appetizers salads sunflower seeds
Burmese Tea Leaf Salad
YIELDS 4 Servings
Sprouted Sunflower Seeds Sprouted Sunflower Seeds


  • 2 heads of romaine lettuce, chopped
  • 1 cup tomatoes, diced
  • 1 jalapeno, finely diced
  • ¼ cup red onion, diced
  • 2 tbsp toasted sesame seeds
  • 2 tbsp crispy fried garlic
  • 2 tbsp crispy fried shallots
  • ¼ cup Go Raw Sprouted Sunflower Seeds
  • 2 tbsp cilantro leaves, chopped
  • 1 lime
  • 1 tsp fish sauce
  • 1 tsp sugar
  • 1 tsp garlic oil
  • 3 tbsp fermented tea leaf dressing


  1. Make a bed of lettuce in a large shallow bowl or serving platter.
  2. Juice the lime into a small bowl and mix in the oil, sugar, and fish sauce. Drizzle over the lettuce.
  3. Arrange piles of tomatoes, jalapeño, red onion, sesame seeds, Go Raw Sunflower Seeds, fried garlic, and fried shallots on the bed of lettuce.
  4. Spoon the fermented tea leaf dressing in the middle and garnish with cilantro.
  5. Mix salad table-side and enjoy.

Recipe by Valerie Popelka; Photo by Dana Plucinski

Products used in this recipe

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