Yum Hua Plee (Thai Banana Blossom Salad)
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
Allergen information: may contain gluten, peanuts, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
Store any leftover salad in an airtight container in the refrigerator.
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