The Recipe
You'll love this banana flower salad!
Course: Lunch, Salad, Side Dish
Cuisine: Thai
Servings: 2
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.


Also add the palm sugar. Stir well and then put this marinade aside until later.
Next up: the banana flower!
Peel away the purple leaves. Underneath each one of them is a row of banana sprouts.
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.
Chop the stem off. Underneath these whiter leaves are also edible sprouts.
Slice the white center finely. Do this quickly because it changes color fast.
Then soak the sliced banana flower in the ice water.
Peel and grate the carrot.Drain the banana flower. Discard the lime.....
