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Healthy, gluten-free Vietnamese-Inspired Jackfruit Salad Recipe


Healthy, gluten-free Vietnamese-Inspired Jackfruit Salad Recipe

Credit: Christie Connelly

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

Ingredients

Method

  • 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
  1. 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.
  2. Place bean sprouts, grated carrot and mint leaves in bowl and set aside.
  3. Mix together all dressing ingredients in small bowl and pour over bean sprouts. Mix well to coat.
  4. Arrange iceberg lettuce on platter or serving plates. Top with bean sprout mix and marinated jackfruit. Sprinkle with fried shallots and serve.



 

Christie Connelly

Christie publishes the popular Australian food blog Fig & Cherry featuring healthy, family-friendly meals and sweet treats with mouth-watering photography to match. Christie draws recipe inspiration from her Hungarian and Lebanese heritages, her travel adventures and, of course, the amazing fertile soil of the Northern Rivers with its abundance of local organic fruits, vegetables, delicious native produce and healthy free-range-reared animals. Her passion is educating parents, grandparents and carers how to shop for, prepare and cook healthy, nutritious food and to encourage children to enjoy it as well.