Serves 4–6
Ingredients
2 small banana blossoms, sliced*
4-6 limes, sliced
½ medium green papaya, peeled and thinly sliced
1 Keitt green mango, peeled and thinly sliced
2 shallots, thinly sliced
Handful of roasted cashews
Cilantro
Edible flowers (optional)
*Drigo lives in South Florida where tropical ingredients are easily available. Banana blossoms are also often sold at Vietnamese or Thai markets. If you cannot find this ingredient he suggests using more green papaya or mango. You could also add Chioggia beets or radishes cut into matchsticks.
Marinade
1 inch of fresh ginger, peeled and thinly sliced
4 tablespoons vegan fish sauce or nam pla**
4 tablespoon lime juice
3 garlic cloves finely diced
2 fresh Thai chili (or local pepper of choice)
**Non-vegans can use nam pla, fermented fish sauce; for vegans, look for plant-based versions.
Instructions
Fill a bowl with ice-cold water and add squeezed limes. Peel purple leaves off of the banana blossom until you reach the soft white center.
Peel back white leaves and thinly slice.
Soak sliced leaves in cold water with 4 sliced limes. Repeat this process with green papaya and green mango. Place everything in the fridge for four hours.
Meanwhile, combine all the marinade ingredients.
Drain the salad ingredients.
Toss thoroughly with marinade and cashews. Garnish with cilantro or edible flowers and serve.
