Crunchy BBQ Jackfruit Salad
Introduction
Today's recipe is all about capturing the vibrant, crunchy essence of a perfect picnic spread. This Asian-inspired Crunchy BBQ Jackfruit Salad is not only a feast for the eyes but also for the palate, combining fresh, crisp textures with a smoky, sweet flavor profile.
Ingredients
- 2 cans of young green jackfruit in brine, drained and shredded
- 1 tbsp olive oil
- 1/4 cup vegan BBQ sauce
- 1/2 tsp smoked paprika
- 1 cup red cabbage, thinly sliced
- 1 cup carrot, julienned
- 1 small red bell pepper, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tbsp toasted sesame seeds
- 1/4 cup crispy fried onions
- For the dressing:
- 3 tbsp vegan mayo
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup
- 1 tsp soy sauce
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix shredded jackfruit with olive oil, BBQ sauce, and smoked paprika.
- Spread the jackfruit on a baking sheet and bake for 20-25 minutes until slightly crispy.
- In a large bowl, combine red cabbage, carrot, red bell pepper, and cilantro.
- In a small bowl, whisk together vegan mayo, apple cider vinegar, maple syrup, soy sauce, salt, and pepper to create the dressing.
- Once the jackfruit is done, allow it to cool slightly and then add it to the salad.
- Pour the dressing over the salad and toss well to combine.
- Sprinkle with toasted sesame seeds and crispy fried onions before serving.
Enjoy this delightful Crunchy BBQ Jackfruit Salad at your next outdoor gathering or as a refreshing meal at home. Its unique combination of flavors and textures is sure to impress and satisfy.
Emily
| Nutritionfacts | Calories: 150, Fat: 5g, Carbohydrates: 25g, Protein: 3g, Sodium: 300mg, Fiber: 5g |
|---|---|
| Preparation Time | 45 minutes |
| Allergy Information | Soy, Sesame |