Banana Blossom Salad
Traditional Thai banana blossom salad, with carrot, spring onion, coriander, lime, chili, tamarind and soy sauce
Equipment
- Weighing scales
- Chopping board
- Chefs knife
- Thai vegetable peeler
- Mixing bowl
- Wooden spoon
- Serving bowl
Ingredients
To prepare the banana blossom
- 200 g Banana flower (finely sliced)
- 2 each Lime (juice for soaking)
- 1 teaspoon Salt (add to water)
For the banana blossom salad
- 200 g Carrots (julienne)
- 50 g Baby shallot (sliced)
- 5 g Lemongrass (sliced)
- 30 g Spring onions (sliced)
- 10 g Coriander (chopped)
For the dressing
- 20 g Brown sugar
- 20 ml Soy sauce
- 20 ml Tamarind
- 2 each Lime
- 2 each Red chili - Thai
- 1 teaspoon Sea salt (to taste )
To garnish
- 20 g Cashews
- 20 g Crispy onion
Method
Prepare the banana blossom
- 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.
Have your water with salt and lemon prepared before you go slicing the banana blossom, it will oxidise fast.
Prepare the salad ingredients
- 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
We use a Thai vegetable peeler for this step. You can also use a coarse grater or spiralizer.
Add more or less chili according to your preference!
Make the dressing
- 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.
Mix and serve the banana blossom salad
- 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.
Video
Nutrition Facts
Serving: 200gCalories: 286kcalCarbohydrates: 53gProtein: 10gFat: 6gCholesterol: 4mgSodium: 1977mgPotassium: 1575mgFiber: 12gSugar: 24gVitamin A: 17166IUVitamin B1: 0.3mgVitamin B2: 0.2mgVitamin B3: 3mgVitamin B5: 1mgVitamin B6: 1mgVitamin B12: 0.2µgVitamin C: 49mgVitamin D: 0.1µgVitamin E: 1mgVitamin K: 117µgCalcium: 166mgCopper: 0.5mgFolate: 75µgIron: 61mgManganese: 1mgMagnesium: 157mgPhosphorus: 288mgSelenium: 8µgZinc: 2mg
