Name: Dads That Cook Banana Blossom Salad
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4
Ingredients: 1 fresh banana blossom; cold water for soaking; 2–3 tbsp vinegar, for soaking; 1 ripe but firm mango, julienned; 1 large carrot, julienned; 1 red bell pepper, thinly sliced; 1 cucumber, julienned; 2 green onions, thinly sliced; 1–2 cups mixed greens or lettuce; ½ cup fresh cilantro, roughly chopped; ½ cup fresh mint leaves, roughly chopped; ½ cup roasted peanuts, roughly chopped; 3 tbsp fish sauce; 3 tbsp rice vinegar; 2 tbsp fresh lime juice; 1–2 tbsp brown sugar or honey; 1 tsp sesame oil; 1 small garlic clove, minced; 1 small chili, finely chopped, optional; 1 Package Yuba Sheets - Tofu

Dads That Cook Banana Blossom Salad

Experience a delightful blend of fresh banana blossom, crunchy veggies, and sweet mango in this vibrant salad. Tossed in a salty-sweet-tangy dressing, it's a refreshing dish that will have you going back for seconds!

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Servings

Prep Time

25 minutes

Cook Time

1 hours

Calories

333

Author

Jason Glover

Ingredients

1 fresh banana blossom
cold water for soaking
2–3 tbsp vinegar, for soaking
1 ripe but firm mango, julienned
1 large carrot, julienned
1 red bell pepper, thinly sliced
1 cucumber, julienned
2 green onions, thinly sliced
1–2 cups mixed greens or lettuce
½ cup fresh cilantro, roughly chopped
½ cup fresh mint leaves, roughly chopped
½ cup roasted peanuts, roughly chopped
3 tbsp fish sauce
3 tbsp rice vinegar
2 tbsp fresh lime juice
1–2 tbsp brown sugar or honey
1 tsp sesame oil
1 small garlic clove, minced
1 small chili, finely chopped, optional
1 Package Yuba Sheets - Tofu

Directions

Remove the tough purple outer leaves from the banana blossom. As you peel it back, you'll get to the lighter, more tender layers inside. Thinly slice or shred the tender banana blossom.
Immediately place the sliced blossom into a bowl of cold water mixed with vinegar. This helps keep it from browning and takes away some of the bitterness. Let it soak for about 15–20 minutes, then drain well.
In a small bowl, whisk together the fish sauce, rice vinegar, lime juice, brown sugar or honey, sesame oil, garlic, and chili. Taste it. You want that killer combination of salty, sweet, tangy, and just a little heat.
Add the drained banana blossom to a large bowl along with the mango, carrot, bell pepper, cucumber, green onions, cilantro, mint, and most of the chopped peanuts.
Pour the dressing over everything and give it a good toss until all those crunchy veggies and banana blossom are coated.
Pile some greens onto a plate, spoon the banana blossom salad over the top, and finish with the remaining roasted peanuts and a little extra cilantro or mint.