Cambodian Banana Blossom Lettuce Wraps – A Delightful Vegan Snack

Allergens

N/A (vegan, gluten-free)

Ingredients

• 1 large banana blossom
• 1 cup shredded carrots
• 1 cup shredded purple cabbage
• 2 cups mixed leafy greens (e.g., romaine, iceberg lettuce)
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1 cup roasted peanuts, roughly chopped
• 4 tablespoons vegetable oil
• 3 cloves garlic, minced
• 2 tablespoons tamarind paste
• 1 teaspoon palm sugar (or brown sugar)
• Salt to taste

Instructions

1. Begin by preparing the banana blossom. Peel off the outer layers and remove the central core. Slice into thin strips, about 2 inches long. Set aside. In a large bowl, combine the shredded carrots, purple cabbage, and mixed leafy greens. Add the sliced banana blossom and toss well to combine. To make the dressing, heat 2 tablespoons of vegetable oil in a pan over medium heat. Sauté the minced garlic until golden brown. Remove from heat and mix in the tamarind paste, palm sugar (or brown sugar), salt, and remaining oil. Stir well to combine. Drizzle the dressing over the salad mixture and toss again. Top with roasted peanuts and garnish with fresh mint leaves and cilantro.

Chef’s Insight

The combination of flavors and textures in this dish is sure to impress your guests, while its simplicity makes it perfect for any occasion.

Notes

For added convenience, purchase pre-shredded vegetables and prepared tamarind paste from your local grocery store.