Vietnamese Style Banana Flower Salad {Raw}

Vietnamese Style Banana Flower Salad {Raw}

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Banana Flower Salad Recipe

Before I moved to Jakarta, I lived in Hanoi, Vietnam for three years. While living there I took several cooking classes to learn how to make traditional Vietnamese dishes, and some of those recipes I still make today.

It has been a long time since I saw a banana flower at the market, so when I saw one last week I snapped it up, excited to be able to make one of my favourite dishes from my Vietnam days.

Traditionally, this salad would be made with prawns, pork, duck or chicken, but I have tweaked the traditional recipe to suit my plant-based diet. I’ve also used cashew nuts instead of traditional peanuts to keep it raw.

All these ingredients are easy to find in Jakarta or any Asian grocer- no excuses for giving this exotic salad a try!

Ingredients

Salad

1 banana flower
juice of two limes
3 shallots
2 tomatoes, finely diced
1 cup baby corn, chopped into half
1 cup mung beans sprouts
1/2 cup chopped, fresh coriander
1/4 cup chopped cashew nuts

Dressing

1/4 cup coconut palm sugar
100 ml lime juice
1 long, red chilli
2 garlic cloves
1 tablespoon Braggs amino (or soy sauce)

 Preparation

  • First prepare the banana flower. Pull off the outer petals and keep aside four petals to serve the salad in later. Remove any banana shoots found between the petals. Slice the banana flower and soak in a bowl of water with lime juice for about 20 minutes.
  • Make the dressing by blending or whisking¬† the dressing ingredients.
  • Drain the banana flower and pat it dry with paper towel.
  • Place the dry banana flower in a large bowl and add the remaining ingredients and the dressing. Gently toss.
  • Place the salad into the reserved banana flower petals and serve.

I’d love to hear what you think of this dish when you make it!

Banaa Flower Salad collage  

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