Green Fig Green Banana Potato Salad
This green fig green banana potato salad is easy to make and the perfect Caribbean side dish to pair well with your favorite stews!
Ingredients
- 4 Green Bananas
- 3 Scallion
- 1/2 Cup Corn
- 1/4 Onion
- 3 Fresh Thyme
- 3 Cloves Garlic
- 1/2 Red Pepper
- 1/2 Scotch bonnet pepper de-seeded!
- 1/2 Teaspoon Apple Cider Vinegar
Cashew Mayo
- 1 cup Cashews measured dry
- 1 Lemon
- 7 Tablespoons water
- 1/2 Teaspoon Garlic Powder
- 1/4 Teaspoon Agave
- 1 Tablespoon Oil slowly poured in
- 1 Teaspoon Italian Seasoning
- 1/2 Teaspoon No salt seasoning
- 1 Teaspoon Jamaican All Purpose Seasoning
- to taste Black Pepper
- to taste Salt
Instructions
- Cut off the tops to your green bananas and carefully slice 1 centimetre deep down the banana from top to bottom. Fill your pot with water and 1/2 tablespoon of oil (this will prevent a black sticky line from forming) and allow to boil on medium heat for the next 20 or so minutes.
- While your green bananas are boiling, chop up your scallion, onion, red bell pepper, and mince your garlic. De-stem your thyme so you're only left with the leaves and de-seed the scotch bonnet then proceed to mince.
- Now its time to make the cashew mayonnaise! If you prefer to use a pre-ready mayo to reduce ingredients and time, feel free to. Making your own cashew mayo simply offers an ital, healthy swap to the usual.You can choose to either soak your cashews overnight or cover in hot water for about 15 minutes. Grab your soaked & rinsed cashews and place them in the blender along with the other cashew mayo ingredients . Slowly pour in the oil while the mayo is blending. The ending product should resemble the consistency of mayonnaise.
- Once your green bananas are cooked and cooled, carefully peel off the skins and chop into small pieces. Combine all of the chopped herbs, mayo, and the green bananas into a bowl.Serve chilled alongside your entree of choice and enjoy!