Young Jackfruit Salad

Name: Young Jackfruit Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 2 cans canned young green jackfruit, shredded; 3 tbsp fresh lime juice; 2 tbsp gluten-free tamari; 2 tbsp maple syrup; 2 garlic clove, minced; 2 Thai bird eye chili, thinly sliced; 1/2 cup fresh mint leaves, chopped; 1/2 cup fresh rau ram or cilantro, chopped; 2 tbsp toasted white sesame seeds

A crisp and refreshing salad featuring tender green jackfruit tossed with vibrant fresh herbs and a savory lime dressing.

20 minEasyServes 4120 cal/serving

VietnameseSaladStovetopVeganVegetarianHigh FiberLow CarbKosher-styleGluten-FreeDairy-FreeEgg-FreeNut-FreeShellfish-FreePork-FreeCorn-Free

Ingredients

2 cans canned young green jackfruit, shredded
3 tbsp fresh lime juice
2 tbsp gluten-free tamari
2 tbsp maple syrup
2 garlic clove, minced
2 Thai bird eye chili, thinly sliced
1/2 cup fresh mint leaves, chopped
1/2 cup fresh rau ram or cilantro, chopped
2 tbsp toasted white sesame seeds

Instructions

1

Bring a pot of water to a boil over high heat.
2

Add 2 cans shredded canned young green jackfruit and simmer for 5 minutes, then drain thoroughly and let cool.
3

Whisk 3 tbsp fresh lime juice, 2 tbsp gluten-free tamari, 2 tbsp maple syrup, 2 minced garlic clove, and 2 thinly sliced Thai bird eye chili together in a large bowl.
4

Add cooled jackfruit, 1/2 cup chopped fresh mint leaves, and 1/2 cup chopped fresh rau ram or cilantro to the bowl, then toss well.
5

Garnish with 2 tbsp toasted white sesame seeds before serving.

Questions

How long does Young Jackfruit Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Young Jackfruit Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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