Banana Blossom Salad with Crispy Shallots
Fresh, herbaceous Vietnamese salad with tender banana blossoms, peanuts, and a punchy lime-fish sauce dressing. Served on betel leaves for a complete, vibrant weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 12g
lightfreshvietnamesevegetarianpeanutscrispytenderweeknight
Ingredients
- 1 can (14 oz) canned banana blossoms in brine, drained and shredded
- 8 leaves betel leaves (or lettuce leaves)
- ½ cup roasted peanuts, crushed
- 2 medium shallots, thinly sliced
- 1 whole (juiced) lime
- 2 tbsp fish sauce
- ½ cup, combined fresh mint and cilantro, chopped
- ¼ tsp dried chili flakes
Instructions
- 1
Pat the shredded banana blossoms dry with a paper towel to remove excess brine.
- 2
Whisk together lime juice, fish sauce, and a pinch of salt in a small bowl.
- 3
In a large bowl, toss banana blossoms with the dressing, half the peanuts, shallots, and fresh herbs.
- 4
Arrange betel leaves on a plate and pile the banana blossom salad in the center.
- 5
Top with remaining peanuts and a pinch of chili flakes, then serve immediately.
Tools you’ll need
- paper towels
- small bowl
- whisk
- large mixing bowl
- dinner plate
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