Banana blossom salad is a beautiful example of Thai cooking: fresh, aromatic, sharp, sweet, salty and gently spicy all in one bowl. Banana blossom, also known as banana flower, has a delicate texture and slightly earthy flavor that works brilliantly with lime, tamarind, chili and fresh herbs.
This recipe is quick to prepare, naturally vegan, full of fibre, and makes a refreshing starter, light lunch or side dish for a Thai-inspired meal.
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What is Banana Blossom?
Banana blossom is the purple flower that grows at the end of a banana cluster. Once the tough outer leaves are removed, the pale inner layers can be finely sliced and used in salads, curries, soups and stir-fries.
In Thai cuisine, banana blossom is often served raw or lightly prepared with citrus, herbs and chilli. Soaking it in salted lime water helps prevent browning and softens any natural bitterness. It is also commonly served alongside simple nam priks, Thai chilli relishes, where its fresh texture balances rich, spicy flavours.
Why You'll Love This Recipe
This delicious salad is:
- Fresh, crunchy and full of flavour
- 100% wholefood plant-based
- Naturally high in fibre
- Ready in around 20 minutes
- Bright with lime, tamarind, chilli and herbs
- Perfect as a light salad, starter or side dish
Ingredients You Will Need
Most ingredients can be sourced from Asian grocery stores, fresh markets or well-stocked supermarkets. The exact measurements are in the recipe card at the end of this post.
For the Salad
- Banana flower
- Carrots
- Baby shallot
- Lemongrass
- Spring onions
- Coriander
For the Dressing
- Soy sauce
- Palm sugar
- Tamarind
- Limes
- Thai red chilies
- Sea salt
To Garnish
- Cashews
- Crispy onion
Banana Blossom Salad Step-By-Step
This salad comes together quickly once the banana blossom has been prepared. The key is to slice the blossom very finely and place it straight into salted lime water. This helps prevent oxidation, keeps the color fresh, and softens any bitterness before the salad is mixed.
Prepare The Banana Blossom
Prepare The Salad Ingredients
Make The Dressing
Mix & Serve The Banana Blossom Salad
Tips & Variations
- For a less spicy version, remove the chilli seeds or use just one chilli.
- For extra freshness, add mint, Thai basil or finely sliced cucumber.
- To boost protein, serve with grilled tofu, tempeh or edamame.
- For best texture, slice the banana blossom as thinly as possible and dress the salad just before serving.
FAQ
Yes, banana blossom can be eaten raw when it is properly prepared. Remove the tough outer leaves, clean out the small florets, slice the pale inner layers thinly, then soak them in salted lime water before adding them to salads.
Banana blossom browns quickly once sliced. Soaking it in salted lime water helps slow oxidation, keeps the colour fresher, and reduces some of the natural bitterness.
Banana blossom has a mild, slightly earthy and gently bitter flavour. Its texture is tender but lightly fibrous, which makes it excellent in fresh salads, curries, soups, stir-fries and plant-based dishes.
Nutrition Highlights
Banana blossom is naturally rich in fibre and pairs beautifully with vitamin-rich carrots, fresh herbs, lime and tamarind. This salad offers a bright balance of plant-based carbohydrates, minerals and antioxidants, making it a light but nourishing dish.
More Salad Recipes To Try
- Carrot & Pineapple Salad
- Burmese Tea Leaf Salad
- Thai Larb Salad - Coming Soon!
- Som Tam Salad - Green Papaya Salad
- Pomelo Salad
This delicious salad is fresh, bold and deeply satisfying without being heavy. It brings together the brightness of Thai flavors with the simplicity of wholefood plant-based cooking.
We hope you enjoy this delicious recipe. If you give it a try, let us know in the comments below - we love hearing your feedback and seeing your recreations.
📋 Recipe
Banana Blossom Salad
Ingredients
Equipment
Method
- Remove the tough outer purple leaves until you reach the pale, tender inner layers.
- Take out the small florets and remove the hard stamens (the "future bananas") and the thin outer skins, as these can be bitter and tough.
- Slice the banana blossom thinly.200 g Banana flower
- Immediately place the slices into a bowl of water with salt and a squeeze of lime (or lemon) to prevent oxidation and reduce bitterness.2 each Lime, 1 teaspoon Salt
- Soak for about 10-15 minutes, then drain and rinse before using.
- Peel and julienne the carrot.200 g Carrots
- Slice baby shallots.50 g Baby shallot
- Finely slice lemongrass.5 g Lemongrass
- Slice the spring onions.30 g Spring onions
- Chop the coriander.10 g Coriander
- Slice red chili to use in the dressing.2 each Red chili - Thai
- Put brown sugar into mixing bowl.20 g Brown sugar
- Add the soy sauce.20 ml Soy sauce
- Add the lime juice.2 each Lime
- Followed by the tamarind.20 ml Tamarind
- Add the sliced red chili.2 each Red chili - Thai
- Stir well until combined.
- Strain the banana blossom.
- Put the strained banana blossom into a bowl.
- Add the carrot, shallot, lemongrass, spring onion, and coriander to a mixing bowl.200 g Carrots, 50 g Baby shallot, 5 g Lemongrass, 30 g Spring onions, 10 g Coriander
- Add the dressing to the vegetables with a pinch of salt.1 teaspoon Sea salt
- Mix well - taste and adjust the seasoning. Garnish with toasted cashew and crispy shallot.20 g Cashews, 20 g Crispy onion
- Serve in a bowl or one of the reserved banana leaves.
Did you make this recipe? Let me know!