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Thai Banana Blossom Salad Recipe

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This Thai banana blossom salad recipe is quick and easy to make, with a delicious spicy, sour, and salty dressing. It’s a healthy summer meal that you must try if you love cooking authentic Thai food!

Thai banana blossom salad served in a bamboo woven dish.

In Thailand, food is never wasted, and banana flowers are popular in salads, soups, and curries. They are often shredded and added to dishes for their unique texture and slightly nutty flavor.

This unique Thai salad with banana blossom is perfect for a quick lunch or light dinner. Feel free to pair it with some of my other fruit salads for summer, like Thai pomelo salad, Thai mango salad, and Thai corn salad.

What is banana blossom salad

Banana blossom salad is a traditional Thai dish made from shredded banana flowers mixed with herbs, vegetables, and a lime fish sauce dressing. It’s a healthy summer salad that’s popular in Thai cuisine for its unique texture and refreshing taste.


Close-up of banana blossom salad, highlighting the dressing, chilies, and minced meat.

What is banana blossom

A banana blossom, also known as a banana heart or banana flower, is the large, purple-red edible flower that grows at the end of a banana cluster.

It’s commonly used in Southeast Asian cuisine, especially Thai, for its tender, slightly crunchy texture and mild, nutty flavor.

Banana blossom hanging on a banana tree in a lush green garden.
Banana blossom hanging on a banana tree.

According to some, banana blossom tastes like a combination of artichoke hearts and bamboo shoots, with a slightly bitter flavor and a tender, crunchy texture.

Banana flower recipe

My husband and I have a garden full of banana trees, so we’re always making delicious banana recipes like fried bananas and khao tom mud.

Our cows get spoiled with banana flowers and peels – they absolutely love them! But last week, I decided to get creative and made a delicious banana blossom salad. That’s how this amazing Thai salad recipe was born!

Thai banana flower salad with minced meat, chilies, and vegetables.

Since my husband loves meat a lot, and I wasn’t sure if he would like this unique salad, I added some minced pork. You can also choose minced chicken, or even leave out the meat, but you may need to adjust the seasoning to taste.

The salad dressing is a unique combo of coconut milk, Thai chili paste, fish sauce, and fresh lime juice. The dressing makes the salad very refreshing and provides a perfect balance of flavors.

This is one of the more unique Asian foods, but if you have banana trees at home, definitely give it a try. You’ll love it, I promise!

Ingredients

Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.


Banana blossom salad ingredients labeled: coconut milk, shallots, coriander, chili, minced pork, banana blossom, lime, fresh lime juice, Thai chili paste, water, and fish sauce.
  • Banana blossom – You can buy banana blossoms at Asian supermarkets, specialty markets, and online retailers. They are often found fresh, canned, or frozen in the produce or international foods section.
  • Minced chicken / pork – Minced meat complements the flavors of the salads and adds extra protein.
  • Water – For cooking the meat.
  • Thai chili paste – Use my recipe for Thai chili paste or opt for store-bought.
  • Coconut milkCoconut milk adds a creamy, rich texture and a subtle sweetness to balance the spicy and sour flavors.
  • Fresh lime juice – Fresh lime juice brings a bright, tangy acidity that enhances the overall flavor of the salad.
  • Fish sauceFish sauce, a popular seasoning in Thai cuisine, adds a savory, umami depth.
  • Fresh chilies
  • Coriander
  • Shallots
  • Lime

How to make banana blossom salad

Lime peels in water.

Step 1: Fill a saucepan with water, squeeze in both limes, and add their peels.

Sliced banana blossom.

Step 2: Cut the banana blossom in half and remove the inner part.

Step 3: Slice the banana blossom thinly and diagonally. Add the slices to the lime water to prevent browning.

Minced pork cooking in a wok.

Step 4: Heat a wok or non-stick skillet over medium heat. Add water and cook the ground pork until fully cooked.

Cooked ground pork in salad dressing.

Step 5: In a large mixing bowl, combine the cooked pork, coconut milk, Thai chili paste, fresh lime juice, and fish sauce. Stir well.

Step 6: Drain the banana blossom pieces and add them to the bowl along with sliced chilies, shallots, and coriander. Mix well and serve immediately.

Kitchenware

  1. Measuring spoons and cups
  2. Cutting board and a sharp knife
  3. Saucepan
  4. Wok or non-stick skillet
  5. Spatula or stirring spoon
  6. Large mixing bowl
  7. Strainer or colander

How to store banana flower salad

Store banana blossom salad in an airtight container in the refrigerator for 1–2 days. Keep the salad cold to prevent spoilage, especially if using meat.

Serving suggestions

Serve banana blossom salad chilled for a refreshing taste. Pair it with jasmine rice or Thai sticky rice for a complete meal. Garnish with extra fresh coriander and lime wedges. For added crunch, sprinkle with roasted peanuts or fried shallots.

It also pairs well with grilled meats like moo yang or seafood such as grilled squid.

Frequently asked questions

  1. How many calories are in banana blossom salad?

    A serving of banana blossom salad typically contains around 150–200 calories, depending on the ingredients used, such as meat and dressing.

  2. How to eat banana flower?

    To eat banana flower, remove the tough outer layers, slice the inner parts thinly, and add to salads, soups, or curries. Soak in lemon water to prevent browning.

  3. Is banana blossom healthy?

    Yes, banana blossom is healthy. It’s low in calories and high in fiber, vitamins, and antioxidants, making it a nutritious addition to meals.

Authentic Thai salad recipes

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Thai Banana Blossom Salad Recipe

Thai banana blossom salad served in a bamboo woven dish.
This Thai banana blossom salad recipe is easy to make with minced pork, coconut milk, and spicy chili paste. A fast, healthy, and tasty summer salad!
Praew
Prep Time 20 minutes
Cook Time 10 minutes
Cuisine Thai
Course Salad
Serving Size 2 people

Ingredients

  • 2 limes quartered
  • 200 g banana blossom
  • 3 tbsps water
  • 0.5 cup minced pork or chicken
  • 2 tbsps coconut milk
  • 1.5 tbsp Thai chili paste see notes
  • 1 tbsp fresh lime juice
  • 1 tbsp fish sauce
  • 10 g coriander chopped
  • 30 g shallots thinly sliced
  • 2 chilies to taste, thinly sliced

Instructions

  • Fill a small saucepan with water, squeeze in both limes, and add their peels.
    2 limes
  • Cut the banana blossom in half and remove the inner part.
    200 g banana blossom
  • Slice the banana blossom thinly and diagonally. Add the slices to the lime water to prevent browning.
  • Heat a wok or non-stick skillet over medium heat. Add water and cook the ground pork until fully cooked.
    3 tbsps water, 0.5 cup minced pork
  • In a large mixing bowl, combine the cooked pork, coconut milk, Thai chili paste, fresh lime juice, and fish sauce. Stir well.
    2 tbsps coconut milk, 1.5 tbsp Thai chili paste, 1 tbsp fresh lime juice, 1 tbsp fish sauce
  • Drain the banana blossom pieces and add them to the bowl along with sliced chilies, shallots, and coriander. Mix well and serve immediately.
    10 g coriander, 30 g shallots, 2 chilies

Notes

  • Use the nutrition card in this recipe as a guideline.
  • Thai chili paste – Use my recipe for Thai chili paste or opt for store-bought.

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