When it comes to light summer lunches, a salad is probably one of the first choices. A green salad, a carrot-apple salad, a cucumber salad. But did you ever try a Banana Blossom Salad? It combines all the fresh ingredients you need to give you enough energy for the entire day.
A taste of Thailand in a mouthwatering salad with fresh and natural ingredients – we figured that you might want a break from your culinary day to day go-to’s. So, we talked to our Green Pealrs® partner The Tongsai Bay and got the recipe for their famous “Banana Blossom Salad”. When you’re staying at the hotel on the island Koh Samui, you’ll get most of the fruits and vegetables from their own garden. Even though you probably don’t have the same variety of fruits and vegetables at home, you can buy everything you need for this recipe in one of the stores close by.
Freshen up your cooking routine and bring a bit of vacation to your home.
If you love burgers as much as we do, check out this recipe for a “Jackfruit Burger”.
For more recipes to bring Thailand to your home, check out this link.
Banana Blossom Salad
Ingredients
- 180 g banana blossom slice
- 1 fresh coconut
- 30 g fried red shallot
- 30 g fresh red shallot
- 50 g ground peanuts
- 15 g big red chili
- 2 pcs. bird chili
- 5 g coriander leaves
- 1 fresh lime
- 50 g (homemade) chili paste
- 2 tbsp. soya sauce
- 2 tbsp. sugar
- 1 cup coconut milk
Directions
- Step 1 Chop bird chili and ground peanut.
- Step 2 Combine with chili paste, soya sauce, sugar, lime juice, coconut milk, slice red shallot.
- Step 3 Remove purplish-red outer bracts from banana blossoms.
- Step 4 Discard flower-like clusters and thinly slice inner bracts widthwise on the diagonal.
- Step 5 Fill a bowl with 2 liters water, lemon juice and 1 tbsp salt, to prevent browning.
- Step 6 Halve banana blossom cores, slice on the diagonal and add to acidulated water.
- Step 7 Drain banana blossoms and place in a bowl.
- Step 8 Add coriander leave, coconut, coriander and dressing, and toss gently to combine.
- Step 9 Scoop into a coconut to serve.
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