Banana Blossom Salad

🛒 Ingredients

• Banana Blossom 150 g · 40 kcal
• Carrot 30 g · 12 kcal
• Cucumber 30 g · 5 kcal
• Fresh Mint Leaves 5 g · 2 kcal
• Fresh Cilantro 5 g · 1 kcal
• Roasted Peanuts (unsalted) 15 g · 85 kcal
• Lime Juice 15 g · 4 kcal
• Garlic 5 g · 7 kcal
• Red Chili (bird's eye) 3 g · 1 kcal
• Shallot 10 g · 7 kcal
• Vegetable Oil 5 g · 45 kcal
• Vegan Fish Sauce (or gluten-free soy sauce) 20 g · 10 kcal
• Water 15 g · 0 kcal

👨‍🍳 Instructions

1. Prepare the banana blossom: Remove outer dark leaves and inner florets until you reach the pale, tender core. Slice thinly, then soak in water with lime juice or vinegar for 15-20 minutes to prevent browning and reduce bitterness; drain and rinse well.
2. In a small pan, heat vegetable oil over medium heat. Fry the thinly sliced shallots until golden brown and crispy; remove with a slotted spoon and set aside for garnish.
3. Prepare the dressing: In a small bowl, combine lime juice, vegan fish sauce, granulated sugar, minced garlic, and minced red chili. Stir until the sugar dissolves completely.
4. In a large mixing bowl, combine the drained banana blossom, shredded carrot, julienned cucumber, fresh mint leaves, and fresh cilantro. Pour the dressing over the vegetables.
5. Toss everything gently to combine well, ensuring all ingredients are coated with the dressing. Garnish with roasted peanuts and crispy fried shallots before serving.