Jackfruit contains antioxidants that help protect the body from free-radical damage, which can help reduce chronic diseases like heart disease and can help prevent premature ageing. Jackfruit is a low-glycaemic index fruit that’s high in fibre, so it won’t cause spikes in blood sugar levels and is beneficial for digestive and colon health.
Serves: 4
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Servings
4
Prep time
Cook time
Recipe
Ingredients
- Marinade
- 1 heaped tsp paprika
- 1 tbsp tamari
- ½ tsp chilli flakes
- ¼ cup water
- 2 tsp tomato paste
- 2 tsp honey
- 1 tbsp olive oil
-
- Tin jackfruit, shredded, or ½ fresh jackfruit, cooked & shredded
-
- Pickled Red Cabbage
- ¼ small red cabbage, thinly sliced with mandoline
- ¼ cup red-wine vinegar
- ¼ cup apple-cider vinegar
- 1 tsp coconut sugar
-
- 1 red onion, finely sliced
- 2 cloves garlic, chopped
- 1 cos lettuce
Method
- In medium bowl mix together all marinade ingredients and add jackfruit. Toss until jackfruit is well coated. Leave covered in fridge for 2 hours or overnight.
- Place all pickled red cabbage ingredients, ¼ cup water and pinch salt and pepper in large bowl and combine. Cover and leave out of fridge for 3–4 hours. Place in fridge until ready to serve.
- Place onion and garlic in frying pan with olive oil over medium heat and cook for 4 mins.
- Add jackfruit and cook for further 3-4 mins.
- Cut bottom off cos lettuce and wash leaves. Pat dry and arrange on serving plate. Fill each lettuce leaf with spoonful of jackfruit then top with pickled cabbage.
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