Vegan Banana Blossom Salad Recipe — Larb Hua Plee (ลาบหัวปลี)
Ingredients:
- 1 can of banana blossoms, drained and shredded
1 cup of young green jackfruit, shredded (How to prepare young jackfruit for a vegan Thai dish)
- 1/4 cup finely chopped lemongrass
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
- 2 shallots, thinly sliced
- 2 tbsp crushed roasted peanuts
- 2 kaffir lime leaves, finely sliced (optional)
Dressing:
- 3 tbsp lime juice
- 2 tbsp soy sauce or vegan fish sauce
- 1 tsp brown sugar
- 1 clove garlic, minced
- 1–2 Thai chilies, finely chopped (adjust to taste)
Instructions:
1. In a large bowl, combine the shredded banana blossoms and jackfruit.
2. Add lemongrass, cilantro, mint, and shallots.
3. Mix all dressing ingredients in a separate bowl.
4. Pour the dressing over the salad and toss well.
5. Add crushed peanuts and kaffir lime leaves if using.
6. Let it sit for 10–15 minutes to allow flavors to meld.
7. Serve on a plate, optionally using a banana blossom petal as garnish.
This vegan version aims to replicate the texture and flavors of traditional Southeast Asian salads using plant-based ingredients. The banana blossoms and jackfruit provide a flaky, meat-like texture, while the herbs and dressing offer the characteristic tangy, spicy, and aromatic flavors.
The banana blossom and jackfruit combination is great for mimicking the texture of traditional meat-based versions of this type of salad. The dressing provides the characteristic tangy, salty, and slightly sweet flavor profile common in Southeast Asian cuisine.
Remember, you can always adjust the seasonings to your taste. Some people prefer it more lime-forward, others like it spicier. The beauty of dishes like this is their versatility.