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Banana-blossom salad with pineapple-chilli dressing

This crisp, textured salad is brought to life with a pineapple-chilli dressing. Use a slightly underripe pineapple for extra tartness, and add as much chilli as you can stand.

You'll need

1 banana blossom 1 tbsp white vinegar ½ cup each (loosely packed) Vietnamese mint and coriander ½ cup (loosely packed) bean sprouts 200 gm underripe pineapple, thinly sliced 1 red or golden shallot, thinly sliced To serve: fried shallots and fried chilli prawns (optional; see note)   Pineapple-chilli dressing 3 red birdseye chillies, coarsely chopped 2 garlic cloves, coarsely chopped 2 tbsp white sugar 200 gm underripe pineapple, coarsely chopped 2 tbsp lime juice 2 tbsp rice vinegar 2 tbsp soy sauce


  • 01
  • For pineapple-chilli dressing, pound chillies, garlic and sugar to a paste with a mortar and pestle, add pineapple and coarsely crush, then transfer to a bowl. Stir in remaining ingredients and set aside.
  • 02
  • Peel away purple outer leaves of the banana blossom and larger fingers between leaves until you get to the pale opaque heart. Shave heart on a mandolin or thinly slice with a sharp knife, then place in a bowl of iced water mixed with vinegar and stand to crisp (4-5 minutes). Drain well and combine in a bowl with herbs, bean sprouts, pineapple and shallot. Drizzle with pineapple-chilli dressing, toss to combine and serve scattered with fried shallots and fried chilli prawns.

Note Fried chilli prawns are available from select Asian grocers.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Feb 2015

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