Green Fig Salad (Green Banana Salad) (Vegan)
A st Lucian inspired salad made from boiled green figs (green bananas) mixed together with vegetables and homemade vegan mayonnaise. The perfect Caribbean side dish that is dairy free and vegan friendly.
Servings 4 servings
Calories 249kcal
Ingredients
- 5-6 green figs washed
- 1-2 sweet red peppers chopped
- 1 cup of frozen mixed vegetables (182g)(carrots and peas)
- ½ small onion sliced thinly
- 2 scallion sliced
- 1 teaspoon of mustard powder
- ½ tbsp. of thyme
- ½ tablespoon of parsley
- 1 teaspoon of celery seed
- ½ cup of vegan mayonnaise (112g)
- black pepper and pink salt to taste
Instructions
- Bring a large saucepan of water (with 2tbsp olive oil) to the boil (about ¾ full).
- Rub your hands with olive olive or put gloves on to prevent staining.
- Score the top and end of the fig (don't completely cut off these parts) then slice the skin lengthways and repeat with the other bananas.
- Carefully add the figs to the saucepan and leave to boil until they are soft and tender (this should take about 20-25 minutes).
- While the figs are boiling, add the mixed vegetable to a medium sized saucepan with water and parboil for a few minutes then drain off the water and set aside.
- Once the figs have cooked, drain off the water and allow to cool.
- Once cool, remove the skin and discard.
- Cut the fig into small pieces in a large bowl.
- Combine with the carrots, peas, bell pepper, onion, scallion, mustard powder, celery seed, parsley and thyme.
- Add the vegan mayo to your desire, I used about ½ cup.
- Then add black pepper and pink salt to taste.
Notes
- If you are new to cooking green banana/figs, don't worry as this post on How to Boil Green Banana with Ease will help you.
- You can use green plantain in place of green fig/banana if you can't get hold of any, as they are quite large you will only need roughly 3-4.
- It is cheaper and more convenient to use frozen mixed vegetables instead of buying each one individually.
- This is the recipe that I use to make Vegan Mayonnaise.
- Frozen vegetables don't need to be defrosted because they are being parboiled until they are tender.
- Feel free to add any additional herbs, spices or vegetables to your salad.
- Keep the salad refrigerated at all times.
- Any leftovers should be consumed within 2-3 days.
Nutrition
Calories: 249kcal | Carbohydrates: 19g | Protein: 1g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 165mg | Potassium: 266mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1193IU | Vitamin C: 43mg | Calcium: 68mg | Iron: 3mg