Fresh, healthy, and flavoursome, this Thai Jackfruit Salad is a summer staple.
In this recipe, Healthy Luxe has cooked our Original Tender Jack (the Teriyaki flavour could also work well) in tasty combination of shallots, garlic, ginger, tamari and more. This vegan meat alternative is super versatile, making it an easy add-in to bulk up any savoury dish.
Made from young jackfruit hand-harvested in Sri Lanka, it’s Certified Crganic, packed with dietary fibre and contains zero artificial ingredients. For the salad base, she’s you’ll need cabbage, grated carrot, capsicum, bean sprouts, and a generous handful of fresh coriander and mint.
And for a finishing garnish and a little extra crunch, there’s the tamari toasted cashews. Cook and then cool your jackfruit mixture before adding it to your salad ingredients, then add your tamari cashews and a squeeze of lime. Simple, quick and delicious. If you give this recipe a go, remember to tag us (@amazoniaco) on Instagram – we love seeing your creations!
Heat olive oil in heavy based pan and braise shallots, garlic, and chilli for 5 minutes.
Add jackfruit, filtered water and simmer for 10 minutes. Gently pull apart jackfruit and add extra water if required.
Remove from heat and set aside to cool.
Combine tamari, sesame oil, lime juice, mirin, lemongrass and ginger in a mixing bowl, whisk to create a marinade.
When jackfruit mix has cooled, add to marinade and place in the fridge for at least one hour.
Combine all salad ingredients in a large mixing bowl. Add marinated jackfruit mix and gently toss, allowing marinade to infuse with the salad ingredients.
Briefly toast cashews in tamari and arrange on top of the salad.
