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“This is a unique Singaporean dish from chef Chris Yeo at Straits Restaurant in San Jose, California. Banana blossoms are on the end of the stem holding a cluster of bananas. You should be able to find it in your local Asian food markets.”

Ingredients Nutrition

  • Banana Blossom Salad
  • 1 banana flower, blossom about 1 lb (finely sliced green cabbage may be substituted)
  • 2 tablespoons lemon juice or 2 tablespoons white vinegar
  • 8 ounces cooked chicken breasts, cut into fine strips
  • 2 Asian pears, cut into fine strips (any type of apple may be substituted)
  • 6 tablespoons ginger, peeled and cut into fine strips
  • 1 cup rau ram, loosely packed and thinly sliced (Vietnamese coriander or regular mint)
  • 1 cup cilantro, loosely packed and thinly sliced
  • 1 cup Thai basil, loosely packed and thinly sliced
  • 2 jalapeno peppers, finely chopped
  • 14 cup peanuts, ground and toasted, for garnish
  • 14 cup shallot, rings fried, for garnish
  • Salad dressing
  • 2 tablespoons mint
  • 2 tablespoons cilantro
  • 1 tablespoon lemongrass, finely minced
  • 1 tablespoon garlic, chopped
  • 2 tablespoons chili paste
  • 3 tablespoons fish sauce
  • 3 tablespoons light corn syrup
  • 13 cup lime juice
  • 14 cup white distilled vinegar
  • 12 cup sugar


  1. Place all salad dressing ingredients into a blender and mix until sugar is dissolved; set aside.
  2. Remove the 4 outer leaves of the banana blossom to use as a garnish; cut off the bottom core and the tip.
  3. Using a sharp knife, start at the top of the blossom and slice crosswise into the thinnest possible strips.
  4. As you move down, you will eventually encounter what looks like tiny bananas; remove all the leaves and discard the baby banana pieces.
  5. Stack the leaves, roll them into a cylinder, and continue slicing.
  6. Place the blossom shreds into a bowl of cold water and add the 2 Tbsp of lemon juice or white vinegar to prevent the leaves from turning brown.
  7. Use your fingers to separate the slices into rings and let sit for 20 minutes.
  8. Drain and rinse once, but keep in water until ready to use; drain again when ready to use.
  9. Once you have prepared the banana blossoms, place chicken in a bowl and add half the dressing; set aside to marinate for 20 minutes.
  10. In a large bowl, add the banana blossom shreds, chicken, and remaining salad ingredients, including the remaining salad dressing. Toss thoroughly and arrange on the reserved outer banana blossom leaves; garnish with ground peanuts and fried shallots; serve immediately.

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