Description
A banana blossom salad made with red cabbage, white onions and red bell peppers, topped with minced mint, Vietnamese coriander, roasted peanuts and the same generous pour of fish sauce dressing.
Ingredients
Units
Scale
Salad
- 1 small banana blossom (slice thinly)
- 1 teaspoon salt
- Half a lime/lemon
- A third of small white onion (slice thinly)
- A third of small head of purple cabbage (slice thinly)
- 1 small red bell pepper (slice thinly)
- 2 tablespoons Vietnamese coriander leaves
- 2 tablespoons minced mint
- 1/4 lb cooked shrimp and/or 1/4 lb of thinly sliced cooked pork shoulder)
- 1/2 cup crushed roasted peanuts
Fish Sauce Dressing
- 1 lemon or lime (juiced)
- 1 tablespoon fish sauce
- 2 tablespoons granulated sugar
- 1 tablespoon Coconut Soda
- 1 garlic clove (slice thinly)
- 1 Thai chili (optional)
Instructions
- Prepare the Banana Blossom: Add the sliced banana blossom to a large tub of cold water. Add salt and juice of lemon/lime. Soak for about 10 minutes. The salt draws out excess water and the lemon prevents it from browning. Scoop the long strands of banana blossoms at the top of the water and discard everything else. Toss the banana blossom dry in a colander.
- Soften the Onions: Add the sliced onions to a bowl of cold water. The cold water will lessen the pungent smell of onions. Remove the onions after 5 minutes and toss dry in a colander.
- Combine Vegetables and Protein: Toss all the vegetables (banana blossoms, white onion, purple cabbage, red bell pepper, coriander, and mint) and proteins together. Set aside.
- Make the Dressing: Add all the dressing ingredients together in a small bowl and whisk together.
- Assemble the Salad: When ready to serve, add the dressing to the salad and give a quick toss. Top with roasted peanuts. Serve immediately.
- Prep Time: 20
- Cook Time: 10
- Category: salad
- Method: Tossed Salad
- Cuisine: Vietnamese