Banana Blossom Salad

READY IN: 25mins


  • 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
  • 14
    cup peanuts, ground and toasted, for garnish
  • 14
    cup shallot, rings fried, for garnish
  • Salad dressing
  • 2
    tablespoons mint
  • 2
    tablespoons cilantro
  • 1
    tablespoon lemongrass, finely minced
  • 1
    tablespoon garlic, chopped
  • 2
    tablespoons chili paste
  • 3
    tablespoons fish sauce
  • 3
    tablespoons light corn syrup
  • 13
  • 12
    cup sugar


  • Place all salad dressing ingredients into a blender and mix until sugar is dissolved; set aside.
  • Remove the 4 outer leaves of the banana blossom to use as a garnish; cut off the bottom core and the tip.
  • Using a sharp knife, start at the top of the blossom and slice crosswise into the thinnest possible strips.
  • As you move down, you will eventually encounter what looks like tiny bananas; remove all the leaves and discard the baby banana pieces.
  • Stack the leaves, roll them into a cylinder, and continue slicing.
  • 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.
  • Use your fingers to separate the slices into rings and let sit for 20 minutes.
  • Drain and rinse once, but keep in water until ready to use; drain again when ready to use.
  • Once you have prepared the banana blossoms, place chicken in a bowl and add half the dressing; set aside to marinate for 20 minutes.
  • 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.