Best Banana Blossom Salad Recipes

Banana Blossom Salad image

Provided by Food Network

Categories main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 16

2 small banana blossoms, or 4 cups well-packed finely julienned banana blossom strips
2 tablespoons white vinegar
4 tablespoons White Vinaigrette, recipe follows
2 cups shredded, poached chicken breast
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons fresh lime juice
1 ruby red grapefruit, sectioned and each segment torn into thirds, optional
2 teaspoons chopped rau rum (Vietnamese mint), or regular mint
6 tablespoons chili fish sauce
4 tablespoons crispy shallot flakes
4 tablespoons chopped roasted peanuts
1 cup sugar
1 teaspoon salt
1 cup white vinegar
1 cup water

Steps:

Peel off and discard the tough, old outer layers (called bracts) of the banana blossom. Use a Japanese mandolin with the thinnest setting and cut into fine julienne strips; immediately plunge into large bowl of cold water and the white vinegar. When ready to prepare the salad, remove the julienne strips and shake off the tiny white buds (chopped up baby buds). Rinse and drain. Squeeze dry of the excess water. Place 4 cups well-packed strips into a bowl. Add the White Vinaigrette and toss for a few seconds. Pour off the excess liquid.
In a separate bowl, toss the shredded chicken with salt, pepper, and lime juice. Add the grapefruit, rau rum, and chili fish sauce and mix together thoroughly.
To serve, mound the salad equally onto 4 separate plates. Top each salad with 1 tablespoon crispy shallot flakes and 1 tablespoon chopped peanuts. Serve immediately.
Mix all ingredients together in a medium bowl until the sugar and salt are dissolved. Set aside.

Banana Blossom Salad image

Provided by Ambervim

Time 25m

Yield 4 serving(s)

Number Of Ingredients 21

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
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
1/3 cup lime juice
1/4 cup white distilled vinegar
1/2 cup sugar

Steps:

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.