Banana Blossom and Mung Bean Sprout Salad with Coconut Dressing
A refreshing Filipino-inspired salad combining crunchy banana blossoms and mung bean sprouts tossed in a creamy coconut milk dressing. This filipino-inspired salads (vegetarian) ready in about 15 minutes blends banana blossoms, thinly sliced, mung bean sprouts, trimmed, coconut milk into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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
- Step 1: In a large mixing bowl, combine 150 g thinly sliced banana blossoms and 100 g mung bean sprouts.
- 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.
- Step 3: Pour the coconut dressing over the banana blossoms and mung bean sprouts. Toss gently to coat everything evenly.
- 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.
- Step 5: Serve chilled or at room temperature as a light side dish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Banana Blossom and Mung Bean Sprout Salad with Coconut Dressing take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Banana Blossom and Mung Bean Sprout Salad with Coconut Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Banana Blossom and Mung Bean Sprout Salad with Coconut Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Banana Blossom and Mung Bean Sprout Salad with Coconut Dressing for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Banana Blossom and Mung Bean Sprout Salad with Coconut Dressing vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
