Ingredients with Measurements:
- 2 cups of purple bauhinia flowers
- 2 ripe mangoes, peeled and diced
- 1/4 cup of chopped red onion
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of chopped fresh mint
- 1/4 cup of chopped roasted peanuts
- 1/4 cup of lime juice
- 2 tablespoons of honey
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the purple bauhinia flowers under cold water and pat them dry with a paper towel. Remove the stems and chop the flowers into small pieces.
2. In a large bowl, combine the chopped bauhinia flowers, diced mangoes, chopped red onion, chopped cilantro, chopped mint, and chopped roasted peanuts.
3. In a small bowl, whisk together the lime juice, honey, salt, and pepper until well combined.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve the salad immediately, garnished with additional chopped peanuts and fresh herbs if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve at room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 6g
- Carbohydrates: 31g
- Protein: 3g
- Fiber: 4g
- Sugar: 24g
Substitutions for ingredients:
- Purple bauhinia flowers can be substituted with other edible flowers such as nasturtiums or pansies.
- Roasted peanuts can be substituted with other nuts such as almonds or cashews.
Variations:
- Add diced avocado to the salad for a creamy texture.
- Substitute the mangoes with diced pineapple for a tropical twist.
- Add cooked shrimp or chicken to the salad for a protein boost.
Tips and tricks:
- Make sure to rinse the bauhinia flowers well to remove any dirt or debris.
- Use ripe mangoes for the best flavor and texture.
- Adjust the amount of honey and lime juice to taste.
Storage instructions:
- This salad is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is meant to be served cold and should not be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional chopped peanuts and fresh herbs.
Garnishes:
- Chopped peanuts
- Fresh herbs such as cilantro or mint
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve with steamed rice or quinoa for a more filling meal.
Troubleshooting advice:
- If the salad is too sweet, add more lime juice to balance the flavors.
- If the salad is too sour, add more honey to sweeten it.
Food safety advice:
- Make sure to rinse the bauhinia flowers well before using them in the salad.
- Store leftovers in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- The purple bauhinia flower is the official emblem of Hong Kong and is often used in traditional Chinese medicine.
Flavor profiles:
- This salad is sweet, tangy, and nutty with a refreshing crunch from the bauhinia flowers.
Serving suggestions:
- Serve as a light lunch or as a side dish for dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai
Taste: Tangy, Sweet, Sour, Fruity, Refreshing