Ingredients:
- 1 fresh banana flower, chiffonade
- 2 cups julienned daikon radish
- flower petals, for garnish
Directions:
- In a small bowl, add the water and squeeze the lemon into the bowl. Soak the ribbons of banana flower in the lemon water for 20 minutes and then drain. In a large mixing bowl, combine the banana flower, daikon radish, bean sprouts, papaya, chile, cilantro, and peanuts.
- In a separate small bowl, whisk together the sweet and sour sauce, fish sauce, soy sauce, garlic, and ginger. Pour the sauce over the banana flower mixture and toss gently to coat evenly. Refrigerate the salad for 1 hour before serving. Garnish with roasted, chopped, unsalted peanuts and flower petals.
- *Chef's Note: You can locate banana flowers in Asian or Vietnamese markets. If you can't find fresh banana flowers, you can substitute the canned variety.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 170.83 Kcal (715 kJ) | ||
| Calories from fat | 75.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.35g | 13% | |
|---|---|---|---|
| Cholesterol | 21.29mg | 7% | |
| Sodium | 912.41mg | 38% | |
| Potassium | 218.52mg | 5% | |
| Total Carbs | 13.23g | 4% | |
| Sugars | 3.98g | 16% | |
| Dietary Fiber | 2.46g | 10% | |
| Protein | 12.72g | 25% | |
| Vitamin C | 23.9mg | 40% | |
| Iron | 1.2mg | 7% | |
| Calcium | 30.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 112.65 Kcal (472 kJ) | ||
| Calories from fat | 49.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.51g | 13% | |
|---|---|---|---|
| Cholesterol | 14.04mg | 7% | |
| Sodium | 601.66mg | 38% | |
| Potassium | 144.09mg | 5% | |
| Total Carbs | 8.73g | 4% | |
| Sugars | 2.63g | 16% | |
| Dietary Fiber | 1.62g | 10% | |
| Protein | 8.38g | 25% | |
| Vitamin C | 15.8mg | 40% | |
| Iron | 0.8mg | 7% | |
| Calcium | 20.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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