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 servings
Cuisine: thai
Ingredients: 1 pcs 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 pcs red chili finely sliced; 2 clove garlic minced; 1 pcs shallot thinly sliced; 0.5 cup roasted peanut roughly chopped; 0.25 cup fresh mint roughly chopped; 0.25 cup fresh cilantro roughly chopped; 2 tbsp fried shallot (optional)

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.

An original recipe by Forkin

Total time: 40 min
Serves: 4
Difficulty: Medium

Vegetarian

Allergen information: may contain gluten, peanuts, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 pcsbanana blossom, outer leaves removed, thinly sliced, soaked in lemon water
1 pcsshallot, thinly sliced
0.5 cuproasted peanut, roughly chopped
0.25 cupfresh mint, roughly chopped
0.25 cupfresh cilantro, roughly chopped

dressing

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

garnish

2 tbspfried shallot(optional)

Equipment

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

The method

Step by step

1
Prepare the banana blossom by removing the tough outer leaves until you reach the tender, pale inner core.
About 5 min
Cook’s 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.
About 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.
About 3 min
Cook’s 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.
About 2 min
Cook’s 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.
About 2 min
8
Pour the dressing over the salad ingredients.
9
Gently toss everything together until well combined and coated in the dressing.
About 1 min
10
Serve immediately, garnished with optional fried shallots if desired.

Keep it good

Storage

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