Banana blossoms (vazhakoombu) are familiar stuff in Kerala kitchens. Vazhakoombu thoran, the stir-fry dish with coconut and red cow peas, is served to the accompaniment of rice. Banana flowers are popular stuff in tropical Southeast Asian countries too. This stunning salad is the proof for that.
Try out this delicious vazhakoombu salad recipe from Vietnam.
Ingredients
1 young banana blossom
2 cups of chilled water
1 tbsp lime juice
1 onion, thinly sliced
1 carrot, thinly sliced
1 cup sliced papaya/ mango
1/2 green capsicum, sliced
1 tbsp chopped coriander leaves
1 tbsp mint leaves
2 tbsp crushed peanuts
1 tbsp fried shallots
For the dressing
1 tbsp agave (panamkattazha) nectar or maple syrup
1 tbsp lime juice
1 tbsp soy sauce
1/2 tsp chopped garlic
1/2 tsp chopped shallots
1/2 tsp chilli flakes
Water
Preparation
Peel the layers of the banana blossom
Roll it and slice thinly
Place the slices in a bowl of ice water and lime juice for 20 minutes
Squeeze out the water and keep aside
Mix all the ingredients for the dressing in a bowl
In another bowl, add the banana blossom slices, onion, carrot, papaya, capsicum, coriander leaves and mint leaves
Pour the dressing over it and sprinkle with peanuts
Toss the salad well until combined
Transfer it to a serving plate
Garnish with shallots, peanuts and chilli flakes before serving
