Jackfruit has a similar texture to that of bamboo shoots. It soaks up flavours really well, so is perfect marinated to boost the flavour and texture, which softens slightly. It’s a lovely light alternative to prawns or tofu, which might be traditionally used in a salad like this.
Serves: 4 as an entree
=R1=
Servings
4 as an entree
Prep time
Cook time
Recipe
Ingredients
- Jackfruit has a similar texture to that of bamboo shoots. It soaks up flavours really well, so is perfect marinated to boost the flavour and texture, which softens slightly. It’s a lovely light alternative to prawns or tofu, which might be traditionally used in a salad like this. Serves: 4 as an entree
- 1 tsp coconut sugar
- ½ red chilli, finely sliced
- 5cm piece ginger root, peeled & finely grated
- Juice ¼ lime
- 1 tsp fish sauce
- Pinch pink salt
- 2 cups bean sprouts
- 1 carrot, grated
- 1 cup loosely packed Vietnamese mint leaves
- 2 cups shredded iceberg lettuce
- 2 tbsp fried shallots
-
- Dressing
- 2 tsp coconut sugar
- Juice 1 lime
- 1 tsp sriracha sauce
- 1 tsp fish sauce
Method
- Pat drained jackfruit dry with paper towel and finely slice into small pieces. Place in bowl and add coconut sugar, chilli, ginger, lime juice, fish sauce and pinch pink salt. Mix thoroughly and set aside to marinate.
- Place bean sprouts, grated carrot and mint leaves in bowl and set aside.
- Mix together all dressing ingredients in small bowl and pour over bean sprouts. Mix well to coat.
- Arrange iceberg lettuce on platter or serving plates. Top with bean sprout mix and marinated jackfruit. Sprinkle with fried shallots and serve.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
