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    You are in: Home / Recipes / Banana Blossom Salad Recipe
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    Banana Blossom Salad

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    25 mins

    0 mins

    Ambervim's Note:

    This is a unique Singaporean dish from chef Chris Yeo at Straits Restaurant in San Jose, California. Banana blossoms are on the end of the stem holding a cluster of bananas. You should be able to find it in your local Asian food markets.

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    Units: US | Metric

    Banana Blossom Salad

    • 1 banana flower, blossom about 1 lb (finely sliced green cabbage may be substituted)
    • 2 tablespoons lemon juice or 2 tablespoons white vinegar
    • 8 ounces cooked chicken breasts, cut into fine strips
    • 2 Asian pears, cut into fine strips (any type of apple may be substituted)
    • 6 tablespoons ginger, peeled and cut into fine strips
    • 1 cup rau ram, loosely packed and thinly sliced (Vietnamese coriander or regular mint)
    • 1 cup cilantro, loosely packed and thinly sliced
    • 1 cup Thai basil, loosely packed and thinly sliced
    • 2 jalapeno peppers, finely chopped
    • 1/4 cup peanuts, ground and toasted, for garnish
    • 1/4 cup shallot, rings fried, for garnish

    Salad dressing


    1. 1
      Place all salad dressing ingredients into a blender and mix until sugar is dissolved; set aside.
    2. 2
      Remove the 4 outer leaves of the banana blossom to use as a garnish; cut off the bottom core and the tip.
    3. 3
      Using a sharp knife, start at the top of the blossom and slice crosswise into the thinnest possible strips.
    4. 4
      As you move down, you will eventually encounter what looks like tiny bananas; remove all the leaves and discard the baby banana pieces.
    5. 5
      Stack the leaves, roll them into a cylinder, and continue slicing.
    6. 6
      Place the blossom shreds into a bowl of cold water and add the 2 Tbsp of lemon juice or white vinegar to prevent the leaves from turning brown.
    7. 7
      Use your fingers to separate the slices into rings and let sit for 20 minutes.
    8. 8
      Drain and rinse once, but keep in water until ready to use; drain again when ready to use.
    9. 9
      Once you have prepared the banana blossoms, place chicken in a bowl and add half the dressing; set aside to marinate for 20 minutes.
    10. 10
      In a large bowl, add the banana blossom shreds, chicken, and remaining salad ingredients, including the remaining salad dressing. Toss thoroughly and arrange on the reserved outer banana blossom leaves; garnish with ground peanuts and fried shallots; serve immediately.

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    Nutritional Facts for Banana Blossom Salad

    Serving Size: 1 (320 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 391.0
    Calories from Fat 86
    Total Fat 9.6 g
    Saturated Fat 2.1 g
    Cholesterol 47.6 mg
    Sodium 1120.3 mg
    Total Carbohydrate 57.7 g
    Dietary Fiber 4.9 g
    Sugars 35.7 g
    Protein 22.0 g

    The following items or measurements are not included:

    banana flowers

    rau ram

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