Lemongrass Ginger Jackfruit Salad offers a colorful burst of vibrant flavors! Marinated jackfruit teams up with a zesty lemongrass and ginger dressing, all tossed with sweet baby kale, crunchy carrots, bell pepper, and crisp cucumber. Fresh herbs like mint, basil, and cilantro add a fragrant touch, while roasted peanuts provide a satisfying crunch. This lively salad is perfect for a refreshing, light meal that's both fun and flavorful!
1tbspmaple syrup (or date paste, link in Chef’s Notes)
Salad Ingredients
2cupsorganic baby kale
1cupcarrots (shredded or julienned)
1cuporganic orange bell pepper (seeded and diced)
1cupcucumber (diced and drained, see Chef’s Notes)
2tbspmint (optional; chopped)
2tbspbasil (optional; chopped)
2tbspcilantro (optional; chopped)
½cupgreen onion (sliced)
1cuproasted peanuts (optional; chopped)
Directions
1
Make the jackfruit: Heat a stovetop pot over medium-high heat. Add the jackfruit, tamari, dried basil, and chili paste. Stir well to combine the ingredients.
2
Add the water, bring to a boil then reduce heat to simmer, cover ¾ of the way, and cook until all of the liquid has been absorbed, about 5–7 minutes. (Stir and check on the amount of liquid left after about 3 minutes.)
3
While the jackfruit is cooking, make the Lemongrass Ginger Dressing: Add all ingredients to a blender and blend until mostly smooth, but you’ll most likely see shredded pieces of lemongrass and ginger, which is okay and. Set aside.
4
Once the jackfruit is done cooking, stir in the lime juice, remove from heat, and allow to cool slightly.
5
Add the jackfruit, kale, carrots, bell peppers, cucumbers, cilantro, and onion to a large bowl and toss.
6
Pour the dressing over top and toss again.
7
Divide the salad between serving plates and sprinkle roasted peanuts over top.
Chef's Notes
Substitutions In place of jackfruit, try mushrooms, chickpeas, organic tofu, or your favorite plant-based protein of choice.
In place of kale try romaine lettuce, arugula, spinach, or your favorite salad green.
In place of peanuts try roasted almonds, cashews or sunflower seeds.
Finding Jackfruit If you cannot find fresh jackfruit in the grocery store, look for canned jackfruit. It will say “young jackfruit,” meaning it’ll not yet be fully ripe, making it an ideal substitute for meat in recipes. It should also be canned in brine and not syrup. Before cooking it, you’ll want to shred it, similar to shredded chicken or pork.
Prep Ahead Prepare the dressing ahead of time.
Storage Store in an airtight container in the refrigerator for up to 4 days.
Ingredients
12ozjackfruit (canned, drained, shredded, see Chef’s Notes)
1tbspmaple syrup (or date paste, link in Chef’s Notes)
Salad Ingredients
2cupsorganic baby kale
1cupcarrots (shredded or julienned)
1cuporganic orange bell pepper (seeded and diced)
1cupcucumber (diced and drained, see Chef’s Notes)
2tbspmint (optional; chopped)
2tbspbasil (optional; chopped)
2tbspcilantro (optional; chopped)
½cupgreen onion (sliced)
1cuproasted peanuts (optional; chopped)
Directions
1
Make the jackfruit: Heat a stovetop pot over medium-high heat. Add the jackfruit, tamari, dried basil, and chili paste. Stir well to combine the ingredients.
2
Add the water, bring to a boil then reduce heat to simmer, cover ¾ of the way, and cook until all of the liquid has been absorbed, about 5–7 minutes. (Stir and check on the amount of liquid left after about 3 minutes.)
3
While the jackfruit is cooking, make the Lemongrass Ginger Dressing: Add all ingredients to a blender and blend until mostly smooth, but you’ll most likely see shredded pieces of lemongrass and ginger, which is okay and. Set aside.
4
Once the jackfruit is done cooking, stir in the lime juice, remove from heat, and allow to cool slightly.
5
Add the jackfruit, kale, carrots, bell peppers, cucumbers, cilantro, and onion to a large bowl and toss.
6
Pour the dressing over top and toss again.
7
Divide the salad between serving plates and sprinkle roasted peanuts over top.
