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First time I tasted a banana flower salad I had a blast - was while I was following a cooking class in Chiang Mai, Thailand.

Banana Flower Salad

You will love this banana flower salad!

Course Lunch, Salad, Side Dish
Cuisine Thai
Prep Time 1 hour
Cook Time 0 minutes
Total Time 1 hour
Servings 2 people
Calories per serving 258 kcal

Ingredients

  • 1 medium fresh carrot
  • 1 small garlic clove
  • 2 small banana flowers
  • 1 small shallot
  • 1 inch fresh ginger (2,5 cm)
  • a handful salted peanuts
  • 1 tbsp dried anchovies (optional)
  • a handful fresh mint
  • 2 tbsp palm sugar
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp hot sauce
  • 2 fresh limes

Instructions

  1. Prepare a bowl of of ice cold water and juice of half a lime. Put it in the fridge until later. Peel and chop the garlic, ginger and shallot. Then add them to a large bowl. Also add the fish sauce, soy sauce, hot sauce, juice of 1 lime and 3 tablespoons of water.

    First time I tasted a banana flower salad I had a blast - was while I was following a cooking class in Chiang Mai, Thailand.
  2. Also add the palm sugar. Stir well and then put this marinade aside until later.

    First time I tasted a banana flower salad I had a blast - was while I was following a cooking class in Chiang Mai, Thailand.
  3. Next up: the banana flower!
    First time I tasted a banana flower salad I had a blast - was while I was following a cooking class in Chiang Mai, Thailand.
  4. Peel away the purple leaves. Underneath each one of them is a row of banana sprouts.
    First time I tasted a banana flower salad I had a blast - was while I was following a cooking class in Chiang Mai, Thailand.
  5. Remove the purple leaves until you reach the softer white center, the edible part. Discard the purple leaves (or keep some aside for serving) and bigger banana sprouts.

    First time I tasted a banana flower salad I had a blast - was while I was following a cooking class in Chiang Mai, Thailand.
  6. Chop the stem off. Underneath these whiter leaves are also edible sprouts.

    First time I tasted a banana flower salad I had a blast - was while I was following a cooking class in Chiang Mai, Thailand.
  7. Slice the white center finely. Do this quickly because it changes color fast.

    First time I tasted a banana flower salad I had a blast - was while I was following a cooking class in Chiang Mai, Thailand.
  8. Then soak the sliced banana flower in the ice water.

    First time I tasted a banana flower salad I had a blast - was while I was following a cooking class in Chiang Mai, Thailand.
  9. Peel and grate the carrot.
    First time I tasted a banana flower salad I had a blast - was while I was following a cooking class in Chiang Mai, Thailand.
  10. Drain the banana flower. Discard the lime.
    First time I tasted a banana flower salad I had a blast - was while I was following a cooking class in Chiang Mai, Thailand.
  11. Add the banana flower and grated carrot to a large bowl.

    First time I tasted a banana flower salad I had a blast - was while I was following a cooking class in Chiang Mai, Thailand.
  12. Then add the shredded mint and crushed peanuts.

    First time I tasted a banana flower salad I had a blast - was while I was following a cooking class in Chiang Mai, Thailand.
  13. Stir. Add the dried anchovies (optional). You can replace them by half a teaspoon of shrimp paste.

    First time I tasted a banana flower salad I had a blast - was while I was following a cooking class in Chiang Mai, Thailand.
  14. Then add the marinade.

    First time I tasted a banana flower salad I had a blast - was while I was following a cooking class in Chiang Mai, Thailand.
  15. Stir the banana flower salad and then check the seasoning. Add extra lime juice, fish sauce, chili sauce or sugar to taste. Then put the salad in the fridge for another 10 minutes to marinate before serving.

    First time I tasted a banana flower salad I had a blast - was while I was following a cooking class in Chiang Mai, Thailand.