Banana Blossom Salad

[mar09]

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Vietnamese Banana Blossom Salad

Banana Blossom Salad (adapted from the Saigon Cooking Class)

Makes 1 salad that could serve 2 as a starter
1 (300 g) young banana blossom (you can also use white cabbage, red cabbage, kale)
500 ml ice water with 1 tbsp fresh lime juice
1/4 papaya or 1/2 green mango, shredded into thin slices
1 onion thinly chopped
1 carrot, cut or shredded in thin sticks
1/2 green pepper, thinly sliced
1 tbsp long coriander (polygonum leaf) or ordinary coriander/cilantro
1 tbsp vietnamese mint leaves
2 tbsp crushed peanuts
1 tbsp shallots to garnish (crispy fried or fresh)

Marinade:
1 tbsp water
1 tbsp agave or acacia honey or maple syrup
1 tbsp soya sauce
1 tbsp fresh lime juice
1/2 tsp garlic, chopped
1/2 tsp shallots, chopped
1/2 tsp red long chili (medium spicy), chopped
Place the layers of the banana blossom (or the cabbage leaves) on top of each other and roll them tight together. Slice them very thin and place them in a bowl of ice water and lime for about 20 minutes, then squeeze until dry and set aside. Make the marinade, add all the ingredients in a small bowl and stir around until dissolved. Combine banana blossom, papaya, onion, carrot, green pepper, coriander, marinade and peanuts in a large bowl and toss until well blended. Arrange the salad on a serving platter (or as we did, on a thick part of the banana or cabbage leaf) and sprinkle with shallots, peanuts and if you are up for it some extra red chili. Serve and enjoy this spicy classic vietnamese dish!

http://www.greenkitchenstories.com/vietnamese-banana-blossom-salad/


This is a recipe i have saved a long, long time ago... about time i tried it.

 

[Desertsrose]

What a beautiful looking salad there, Mar!

Have you eaten one of these salads? If so, what does the banana blossom taste like?

 

[mar09]

Yes, and that's why i wanted to make it. Actually there are other common recipes of banana blossoms that are cooked here, and that is why i am searching for some raw recipes when possible. I know ive tried to make something like this once, but as to taste, it is not very remarkable, altho some say the blossoms taste like artichokes. It is the dressing that makes it, i'm sure, although the crunch, just like with jicama, is something that you cant taste and see until you chew, as the unprepared blossom and tuberous root look very plain.

 

[Desertsrose]

They don't sell banana blossoms here, but I could sub cabbage as the recipe says. And I agree, I can already taste the dressing - I've had similar ingredients mixed together for a stir fry.

Thanks for the recipe.