Vietnamese Banana Blossom Salad

Ingredients

• 1 banana blossom (about 2 cups (470ml) shredded) 1 banana blossom (about 2 cups (470ml) shredded)
• 1 carrot, julienned 1 carrot, julienned
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 1 cup (240ml) bean sprouts 1 cup (240ml) bean sprouts
• 1/2 cup (120ml) fresh mint leaves 1/2 cup (120ml) fresh mint leaves
• 1/2 cup (120ml) fresh cilantro leaves 1/2 cup (120ml) fresh cilantro leaves
• 1/4 cup (60ml) fresh Thai basil leaves 1/4 cup (60ml) fresh Thai basil leaves
• 1/4 cup (60ml) roasted peanuts, crushed 1/4 cup (60ml) roasted peanuts, crushed
• Dressing: Dressing:
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1 garlic clove, minced 1 garlic clove, minced
• 1 red chili, thinly sliced 1 red chili, thinly sliced
• 1 teaspoon sesame oil 1 teaspoon sesame oil

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 22g, 10g
• Protein: 7g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Fill a large bowl with water and add a squeeze of lemon juice. Peel off the tough outer layers of the banana blossom until you reach the tender, pale leaves. Thinly slice the blossom and immediately place the slices in the lemon water to prevent browning. Let it soak for 10 minutes, then drain and rinse.
2. 2.
   In a small bowl, whisk together the soy sauce, lime juice, rice vinegar, sugar, minced garlic, sliced chili, and sesame oil until the sugar is dissolved.
3. 3.
   In a large mixing bowl, combine the shredded banana blossom, julienned carrot, sliced cucumber, bean sprouts, mint leaves, cilantro leaves, and Thai basil leaves.
4. 4.
   Pour the dressing over the salad and toss gently to combine.
5. 5.
   Sprinkle the crushed peanuts over the top as a garnish.
6. 6.
   Serve immediately and enjoy the refreshing flavors of this Vietnamese Banana Blossom Salad.

Treat your ingredients with care...

• Banana blossom — Soaking the sliced banana blossom in lemon water helps to remove any bitterness and keeps it fresh and crisp.
• Mint leaves — Gently tear the mint leaves to release their aroma before adding them to the salad.

Tips & Tricks

• For added protein, you can include grilled shrimp or tofu in the salad.
• Adjust the spiciness of the dressing by adding more or less chili according to your preference.
• To save time, you can purchase pre-shredded banana blossom from Asian grocery stores.
• Add a squeeze of lime juice over the salad just before serving to enhance the flavors.
• This salad is best enjoyed fresh, so avoid making it too far in advance.

Serving advice

Serve the Vietnamese Banana Blossom Salad as a refreshing appetizer or as a light main course. It pairs well with steamed rice or as a side dish to complement grilled meats or seafood.

Presentation advice

Arrange the salad on a large platter or individual plates, allowing the vibrant colors of the vegetables and herbs to shine through. Garnish with a sprinkle of crushed peanuts for added texture and visual appeal.