Shredded Banana Blossom

Shredded Banana Blossom

Tangy shredded banana blossom tossed in a bright, herbaceous dressing with a satisfying crunch.

Total 40 min Makes 4 servings Calories 165/serving

Dietary

Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Fish, Peanuts

This Southeast Asian-style salad transforms the fibrous banana blossom into a tender, slightly tannic base for a tangy lime and herb dressing. Soaking the shredded blossom in acidulated water keeps it from browning while taming its bitterness, resulting in a crisp, refreshing side dish. It pairs well with grilled meats or fried fish, and is often served alongside noodle soups in Vietnamese and Thai cooking.

Ingredients

  • 1 banana blossom, outer leaves removed
  • 4 cups water
  • 2 tablespoons lime juice, divided
  • 1 cup shredded carrot
  • 1/2 cup fresh mint leaves, torn
  • 1/2 cup fresh cilantro leaves, torn
  • 1/4 cup fresh Thai basil leaves, torn
  • 1/4 cup roasted peanuts, roughly chopped
  • 2 shallots, thinly sliced and fried
  • 3 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 2 tablespoons sugar
  • 1 red chile, thinly sliced
  • 1 clove garlic, minced

Method

  1. Fill a large bowl with the water and 1 tablespoon lime juice to make an acidulated soaking bath.

  2. Trim the stem end of the banana blossom and remove any tough outer purple bracts until you reach the pale, tender inner core.

  3. Halve the blossom lengthwise and thinly slice crosswise into fine shreds, dropping the shreds into the lime water as you work to prevent browning.

  4. Let the shredded blossom soak for 15 minutes, swirling occasionally, then drain well and pat dry with a clean towel.

  5. In a small bowl, whisk together the fish sauce, remaining 2 tablespoons lime juice, sugar, chile, and garlic until the sugar dissolves.

  6. In a large bowl, combine the drained banana blossom shreds with the shredded carrot, mint, cilantro, and Thai basil.

  7. Pour the dressing over the salad and toss gently to coat evenly.

  8. Transfer to a serving platter and top with chopped peanuts and fried shallots just before serving.

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    Shredded Banana Blossom

    This Southeast Asian-style salad transforms the fibrous banana blossom into a tender, slightly tannic base for a tangy lime and herb dressing. Soaking the shredded blossom in acidulated water keeps it from browning while taming its bitterness, resulting in a crisp, refreshing side dish. It pairs well with grilled meats or fried fish, and is often served alongside noodle soups in Vietnamese and Thai cooking.

    40 min 4 servings 165 cal

    Ingredients

    • 1 banana blossom, outer leaves removed
    • 4 cups water
    • 2 tablespoons lime juice, divided
    • 1 cup shredded carrot
    • 1/2 cup fresh mint leaves, torn
    • 1/2 cup fresh cilantro leaves, torn
    • 1/4 cup fresh Thai basil leaves, torn
    • 1/4 cup roasted peanuts, roughly chopped
    • 2 shallots, thinly sliced and fried
    • 3 tablespoons fish sauce
    • 2 tablespoons lime juice
    • 2 tablespoons sugar
    • 1 red chile, thinly sliced
    • 1 clove garlic, minced

    Method

    1. 1

      Fill a large bowl with the water and 1 tablespoon lime juice to make an acidulated soaking bath.

    2. 2

      Trim the stem end of the banana blossom and remove any tough outer purple bracts until you reach the pale, tender inner core.

    3. 3

      Halve the blossom lengthwise and thinly slice crosswise into fine shreds, dropping the shreds into the lime water as you work to prevent browning.

    4. 4

      Let the shredded blossom soak for 15 minutes, swirling occasionally, then drain well and pat dry with a clean towel.

    5. 5

      In a small bowl, whisk together the fish sauce, remaining 2 tablespoons lime juice, sugar, chile, and garlic until the sugar dissolves.

    6. 6

      In a large bowl, combine the drained banana blossom shreds with the shredded carrot, mint, cilantro, and Thai basil.

    7. 7

      Pour the dressing over the salad and toss gently to coat evenly.

    8. 8

      Transfer to a serving platter and top with chopped peanuts and fried shallots just before serving.