What I changed: quite a bit based off of ingredient availability and needing to replace meat.
Source: Minimalist Baker & Green Kitchen Stories
Serves: 2 large portions | Time: ~20 minutes
Banana Blossom Meat
1 can #BananaBlossoms, shredded up
1 tbsp water
1 tbsp maple syrup
1 tbsp coconut aminos
1 tbsp lime juice
1 garlic clove, chopped
1/2 tsp sriracha
1/2 head of green #cabbage, shredded
1 large carrot, shredded
1 cup green onions, chopped
5 tbsp coconut aminos
3 tbsp rice vinegar
2 ½ tbsp toasted sesame oil
1 ½ tbsp maple syrup
1 tbsp fresh grated ginger
4 cloves garlic, minced
S&P, to taste
For the banana blossom meat, mix water through sriracha in a bowl. Pour over blossoms to marinate.
Meanwhile, add all the salad ingredients into a bowl.Mix up the dressing in a separate bowl, then pour of the salad and toss well. Set aside.
Add the banana blossoms to a pan over medium heat. Warm for about 5 minutes.
Let blossoms cool, and then add them to the salad. Do not pour in the excess marinade. Toss well. Divide salad onto two plates or bowls. Sprinkle sesame seeds and S&P. Enjoy!