Ingredients
Directions
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.
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.)
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.
Once the jackfruit is done cooking, stir in the lime juice, remove from heat, and allow to cool slightly.
Add the jackfruit, kale, carrots, bell peppers, cucumbers, cilantro, and onion to a large bowl and toss.
Pour the dressing over top and toss again.
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
Directions
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.
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.)
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.
Once the jackfruit is done cooking, stir in the lime juice, remove from heat, and allow to cool slightly.
Add the jackfruit, kale, carrots, bell peppers, cucumbers, cilantro, and onion to a large bowl and toss.
Pour the dressing over top and toss again.
Divide the salad between serving plates and sprinkle roasted peanuts over top.
