Banana blossom & chicken salad
1 banana blossom, purple outer leaves removed & finely sliced (if available)
2 chicken breast fillets
2 litres water
1 tsp salt
1 tsp peppercorns
4 coriander roots
juice of 1 lime
2 shallots, finely sliced
¼ red cabbage, finely shredded
¼ white cabbage, finely shredded
2 carrots, peeled & julienned
1 Lebanese cucumber, julienned
200g bean sprouts
a handful of coriander leaves
a handful of Vietnamese mint leaves
75g unsalted roasted cashew nuts, coarsely chopped
juice of 3 limes
2 tbsp fish sauce
2 tbsp palm vinegar
2 tbsp palm sugar, grated
1 red chilli, deseeded & finely diced
1 garlic clove, minced
If using banana blossom, place in a bowl of cold water with the lime juice and leave to soak for 30 minutes.
Place the chicken breast fillets in a pan with the water, salt, pepper and coriander roots and bring to a gentle simmer. Continue to simmer for approximately 15 minutes or until the chicken is just cooked through. Set aside to cool. When cool enough to handle, finely shred the chicken by tearing with your fingers.
Meanwhile, combine the dressing ingredients in a screw-top jar and shake vigorously.
Drain the banana blossom and place in a serving bowl with chicken, shallots, red and white cabbage, carrots, cucumber and beansprouts then toss to combine.