Vietnamese Banana Blossom Salad

GREEN KITCHEN STORIES
18Ingredients
40Minutes
Calories

Ingredients

US|METRIC
  • 300 grams banana blossom (young, you can also use white cabbage, red cabbage, kale)
  • 500 milliliters ice water
  • 1 tablespoon fresh lime juice
  • 1/4 papaya (or 1/2 green mango, shredded into thin slices)
  • 1 onion (thinly chopped)
  • 1 carrot (cut or shredded in thin sticks)
  • 1/2 green pepper (thinly sliced)
  • 1 tablespoon long coriander (polygonum leaf or ordinary coriander/cilantro)
  • 1 tablespoon mint leaves (vietnamese)
  • 2 tablespoons peanuts (crushed)
  • 1 tablespoon shallots (to garnish, crispy fried or fresh)
  • 1 tablespoon water
  • 1 tablespoon agave (or acacia honey or maple syrup)
  • 1 tablespoon soya sauce
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon garlic (chopped)
  • 1/2 teaspoon shallots (chopped)
  • 1/2 teaspoon chili (red long, medium spicy, chopped)
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