Embark on a culinary journey to Vietnam with our tantalizing Banana Blossom Salad recipe. Bursting with exotic flavors and vibrant colors, this dish is a celebration of fresh ingredients and bold tastes. Explore the unique texture and subtle sweetness of banana blossoms as they mingle with zesty herbs and tangy dressing. Whether you’re a seasoned chef or an adventurous home cook, this recipe is sure to impress with its simplicity and complexity alike.

Table of Contents

Why You’ll Love This Banana Blossom:

Exotic flavors that tantalize the taste buds
Refreshing and light, perfect for hot summer days
Nutrient-packed ingredients for a healthy meal option
Quick and easy preparation for busy weeknights

Ingredients You’ll Need:

1 banana blossom
1 carrot, julienned
1 cucumber, thinly sliced
1 handful of fresh mint leaves
1 handful of fresh cilantro leaves
1 handful of roasted peanuts, chopped
1 red chili, thinly sliced (optional)
Dressing:
- 2 tablespoons lime juice
- 2 tablespoons fish sauce
- 1 tablespoon honey or sugar
- 1 garlic clove, minced
- 1 teaspoon soy sauce
- Salt and pepper to taste

How to Make Banana Blossom:

Prepare the recipe by removing the outer layers until you reach the tender, pale leaves. Cut out the core and thinly slice the blossom.
Place the sliced banana blossom in a bowl of cold water with a squeeze of lime juice to prevent browning.
In a separate bowl, whisk together the dressing ingredients until well combined.
Drain the banana blossom and pat dry with a clean kitchen towel.
In a large mixing bowl, combine the banana blossom, julienned carrot, sliced cucumber, mint leaves, cilantro leaves, and chopped peanuts.
Pour the dressing over the salad and toss gently to coat everything evenly.
Garnish with sliced red chili, if desired, and serve immediately.

MORE RECIPES: Oreo Cookies Recipe & Oreo Ice Cream Recipe

Variations and Tips:

Add cooked shrimp or grilled chicken for extra protein.
Substitute soy sauce with tamari for a gluten-free option.
For a vegan version, replace fish sauce with soy sauce or coconut aminos.
Adjust the sweetness and spiciness of the dressing according to your taste preferences.
Experiment with different herbs like Thai basil or lemongrass for added flavor dimensions.

How to Store Banana Blossom:

This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 24 hours.
Keep the dressing separate and toss it with the salad just before serving to maintain its crispness and flavor.

Vietnamese Banana Blossom Salad Recipe

Recipe by Rose HernandezCourse: VEGAN

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

1 banana blossom
1 carrot, julienned
1 cucumber, thinly sliced
1 handful of fresh mint leaves
1 handful of fresh cilantro leaves
1 handful of roasted peanuts, chopped
1 red chili, thinly sliced (optional)

Directions

Prepare the banana blossom by removing the outer layers until you reach the tender, pale leaves. Cut out the core and thinly slice the blossom.
Place the sliced banana blossom in a bowl of cold water with a squeeze of lime juice to prevent browning.
In a separate bowl, whisk together the dressing ingredients until well combined.
Drain the banana blossom and pat dry with a clean kitchen towel.
In a large mixing bowl, combine the banana blossom, julienned carrot, sliced cucumber, mint leaves, cilantro leaves, and chopped peanuts.
Pour the dressing over the salad and toss gently to coat everything evenly.
Garnish with sliced red chili, if desired, and serve immediately.