3 Simple Ways to Make Delicious and Unique Young Jackfruit Salad at Home

Prepare the ingredients

Wash the lettuce and herbs thoroughly and then chop them into bite-sized pieces.

Roast the peanuts and then crush them coarsely or lightly break them into smaller pieces.

For the young jackfruit you bought or just picked, let it drain all the sap, then place the jackfruit into a bowl of water (you can add a bit of salt), and use a knife to peel off the outer skin.

After peeling the jackfruit, rinse it with water and then cut it in half. Place a pot of water on the stove, bring it to a boil, and then add the jackfruit to boil for about 20 – 30 minutes; when you poke it with a chopstick and it feels soft and easy to pierce, it is done (do not let the jackfruit overcook as it will become mushy; for a delicious salad, make sure the jackfruit retains some chewiness and crunch).

Once cooked, remove it to a plate, let it cool, then peel off the core and cut or tear the jackfruit into small, bite-sized pieces.

Make the sauce

Fry the shallots until fragrant and golden, then remove them while leaving the oil to continue frying the minced garlic and minced chili.

When the minced garlic is fragrant, add 1 tablespoon of vegetarian fish sauce, 1 tablespoon of sugar, and 1 teaspoon of vegetarian seasoning, stir well to dissolve the sugar and seasoning, then turn off the heat and let it cool.

Squeeze the lime to extract the juice (if you prefer, you can replace lime juice with tamarind juice, passion fruit juice, or calamondin juice if you like).

Mix the salad

Add the shredded jackfruit to a clean bowl, add lettuce, herbs, fried onions, roasted peanuts (reserve a little to sprinkle on top), the remaining sauce, lime juice, and mix well.

Let it sit for about 20 minutes to absorb the flavors.

Final Product

When the salad has absorbed the seasoning, you serve it on a plate and sprinkle some peanuts on top. The young jackfruit salad has a sweet and sour, spicy flavor that tastes very good. You can eat it with rice or enjoy it as a snack, both are delicious.

Prepare the ingredients

Fresh young jackfruit should be washed clean with diluted salt water, then boiled for about 30 – 40 minutes until soft and then cut into thin slices for eating.

Shallots should be trimmed at the roots, washed clean, and chopped small. Vietnamese coriander should be picked for the leaves and then washed clean.

Roast the peanuts until cooked, then peel off the shells and pound them finely. White sesame seeds should also be roasted until golden to enhance their aroma.

Make the young jackfruit salad

Place a pot on the stove and set the heat to medium, add 2 tablespoons of cooking oil into the pot, wait for the oil to heat up, then add the finely chopped shallots, and wait until the shallots turn golden, then turn off the heat.

Next, add in succession 1 tablespoon of vegetarian seasoning, 1/2 tablespoon of sweet flour, 1/2 tablespoon of pepper, 1/2 tablespoon of salt, sesame seeds, and roasted peanuts, then add the young jackfruit and mix everything together until the seasoning is fully incorporated.

Taste and adjust the seasoning one last time to your preference, and then you have completed the salad.

Final product

The vegan green jackfruit salad is completed quickly and is extremely appealing. Each slice of soft, delicious jackfruit has the fragrant smell of Vietnamese coriander, the rich taste of peanuts, and sesame. It is very suitable to change the taste for family meals or to serve as an appetizer for vegetarian parties.

Prepare the Ingredients

You boil the young jackfruit for about 20 – 30 minutes.

You fry the tofu and vegan ribs over medium heat until golden brown and crispy.

You roast the peanuts and crush them, but don’t grind them too fine so that they retain a rich and fatty flavor when eaten.

Make the Sauce

You add 3 tablespoons of sugar, 1.5 tablespoons of vegan fish sauce, and 1 tablespoon of chili sauce into a bowl and stir well until the sugar dissolves.

Mix the salad

You put the boiled young jackfruit into a bowl, add 1.5 tablespoons of lime juice and the pre-prepared ingredients: 50g of fried tofu, 50g of fried vegan ribs, and half a horn chili sliced. Finally, add the dressing and gently toss the mixture to absorb the spices.

To enhance the flavor, add some Vietnamese coriander, roasted peanuts, and a little toasted sesame on top, then serve on a plate to complete.

Final product

The mixed jackfruit salad is soaked in sauce with a harmonious sweet and sour taste. The salad is extremely delicious when served with crispy rice crackers, so hurry up and make this dish for the family!