Main CourseSalad

Yum Hua Plee (Thai Banana Blossom Salad)

Name: Yum Hua Plee (Thai Banana Blossom Salad)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 portioner
Cuisine: thai
Ingredients: 1 stk. banana blossom outer leaves removed, thinly sliced, soaked in lemon water; 60 ml lime juice freshly squeezed; 30 ml soy sauce or tamari for gluten-free; 15 ml agave nectar; 1 stk. red chili finely sliced; 2 fed garlic minced; 1 stk. shallot thinly sliced; 0,5 kop roasted peanut roughly chopped; 0,25 kop fresh mint roughly chopped; 0,25 kop fresh cilantro roughly chopped; 2 spsk. fried shallot (valgfrit)

This vibrant Thai banana blossom salad features a delightful mix of textures and bold flavors. Shredded banana blossom is tossed with fresh herbs, roasted peanuts, and a zesty lime dressing. It's a refreshing and satisfying vegan dish.

En original opskrift af Forkin

Tid i alt: 40 min.
Portioner: 4
Sværhedsgrad: Mellem

Vegetarisk

Allergenoplysninger: kan indeholde gluten, jordnødder, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

1 stk.banana blossom, outer leaves removed, thinly sliced, soaked in lemon water
1 stk.shallot, thinly sliced
0,5 koproasted peanut, roughly chopped
0,25 kopfresh mint, roughly chopped
0,25 kopfresh cilantro, roughly chopped

dressing

60 mllime juice, freshly squeezed
30 mlsoy sauce, or tamari for gluten-free
15 mlagave nectar
1 stk.red chili, finely sliced
2 fedgarlic, minced

garnish

2 spsk.fried shallot(valgfrit)

Udstyr

large pot · cutting board · knife · whisk · large mixing bowl

Fremgangsmåde

Trin for trin

1
Prepare the banana blossom by removing the tough outer leaves until you reach the tender, pale inner core.
Ca. 5 min.
Kokkens note: Wear gloves if you are concerned about staining your hands from the sap.
2
Thinly slice the banana blossom and immediately submerge it in a bowl of water with the juice of half a lemon to prevent browning.
3
Bring a pot of water to a rolling boil.
Ca. 5 min.
4
Drain the sliced banana blossom and carefully add it to the boiling water.
5
Blanch for 2-3 minutes until slightly tender, then drain well and set aside to cool.
Ca. 3 min.
Kokkens note: Ensure all excess water is removed to prevent a watery salad.
6
In a small bowl, whisk together the lime juice, soy sauce, agave nectar, sliced red chili, and minced garlic to create the dressing.
Ca. 2 min.
Kokkens note: Taste and adjust sweetness or spiciness to your preference.
7
In a large mixing bowl, combine the cooled banana blossom, sliced shallot, roughly chopped roasted peanuts, fresh mint, and fresh cilantro.
Ca. 2 min.
8
Pour the dressing over the salad ingredients.
9
Gently toss everything together until well combined and coated in the dressing.
Ca. 1 min.
10
Serve immediately, garnished with optional fried shallots if desired.

Bevar den gode smag

Opbevaring

Store any leftover salad in an airtight container in the refrigerator.