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Chinese Banana Blossom Salad

Chinese Banana Blossom Salad

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

For Serving

Sesame seeds

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!

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