Banana Blossom and Mung Bean Sprout Salad with Coconut Dressing

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A refreshing Filipino-inspired salad combining crunchy banana blossoms and mung bean sprouts tossed in a creamy coconut milk dressing. This Filipino-inspired salad recipe (vegetarian), ready in about 15 minutes, pairs banana blossoms, thinly sliced, mung bean sprouts, trimmed, coconut milk into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 3, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 150 g banana blossoms, thinly sliced
• 100 g mung bean sprouts, trimmed
• 1/4 cup coconut milk
• 2 tbsp fresh lime juice
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1/4 tsp red chili flakes
• 2 tbsp fresh cilantro, chopped
• 2 tbsp toasted peanuts, chopped

Instructions

1. Step 1: In a large mixing bowl, combine 150 g thinly sliced banana blossoms and 100 g mung bean sprouts.
2. Step 2: In a small bowl, whisk together 1/4 cup coconut milk, 2 tbsp fresh lime juice, 1 tbsp fish sauce, 1 tsp brown sugar, and 1/4 tsp red chili flakes until smooth and balanced in flavor.
3. Step 3: Pour the coconut dressing over the banana blossoms and mung bean sprouts. Toss gently to coat everything evenly.
4. Step 4: Sprinkle 2 tbsp chopped fresh cilantro and 2 tbsp chopped toasted peanuts over the salad just before serving for a fresh and crunchy finish.
5. Step 5: Serve chilled or at room temperature as a light side dish.