Best Vietnamese Jackfruit Salad Recipes

Vietnamese Jackfruit Salad image

Provided by joeylohys

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

120 ml lime juice
4 red chilli padi
1 tablespoon fish sauce
2 tablespoons sugar
1/2 teaspoon sesame oil
500 g jackfruit, seeded & cut into 1 cm thick strips
100 g shallots, sliced thinly
2 tablespoons coriander leaves, chopped
2 tablespoons mint leaves, chopped
1 tablespoon sesame seeds, pan-toasted
1 tablespoon peanuts, toasted & coarsely chopped

Steps:

Nutrition Facts : Calories 82.2, Fat 2.8, SaturatedFat 0.4, Sodium 357.9, Carbohydrate 14.2, Fiber 0.6, Sugar 7, Protein 2

Young Jackfruit Salad with Tofu: Goi Mit Dau Hu image

Provided by Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 18

Dressing
2 tablespoons sugar
4 tablespoons lime juice
1/2 teaspoon sesame oil
2 tablespoons light soy sauce
1 garlic clove, finely diced
1 chilli, finely diced
5 1/4 ounces tinned young jackfruit, rinsed in cold water and cut into small pieces
3 1/2 ounces firm tofu, fried and thinly sliced
Small handful bean sprouts
Small handful watercress
5 mint leaves, sliced
5 perilla leaves, sliced
5 Vietnamese mint leaves
1 teaspoon fried red Asian shallots
1 teaspoon crushed roasted peanuts
1/2 teaspoon toasted sesame seeds
1 chili, sliced, for garnish

Steps:

To make the dressing combine the sugar, lime juice and soy sauce and mix until sugar dissolves. Add sesame oil, garlic and chilli, stir then set aside.
In a large mixing bowl toss the jackfruit, tofu, bean sprouts, watercress, mint, perilla, Vietnamese mint, fried shallots, roasted peanuts, sesame seeds, and add 3 tablespoons of the salad dressing. Toss the salad combining all the flavors together.
Transfer to a salad bowl and garnish with sliced chili.