Craving a vibrant, flavorful, and completely vegan salad that's both satisfying and surprisingly easy to make? Look no further than this delicious Vietnamese-inspired jackfruit salad! This recipe showcases the incredible versatility of jackfruit, transforming it into a succulent, meaty texture that perfectly complements the refreshing crunch of crisp vegetables and the zesty tang of a homemade dressing. Forget bland salads; this one is bursting with authentic Vietnamese flavors, offering a delightful balance of sweet, savory, and spicy notes that will tantalize your taste buds. It's the perfect light meal, side dish, or potluck contribution.
Packed with fresh herbs, colorful vegetables, and a unique, flavorful dressing, this salad is both healthy and incredibly satisfying. The combination of textures and tastes is truly remarkable – from the tender jackfruit to the crisp vegetables and the vibrant herbs. Ready to experience the magic? Let's dive into the step-by-step instructions to create this unforgettable Vietnamese Vegan Jackfruit Salad.
Tools Needed
- Large skillet
- Large bowl
- Serving dish
Ingredients
- Young green jackfruit (in brine)
- Oyster mushrooms
- Carrot
- Red onion (or shallot)
- Mint
- Cilantro
- Vietnamese coriander (or Thai basil)
- Sesame seeds (toasted)
- Fried shallots
- Oil
- Salt
- Pepper
- Dressing (see recipe notes)
- Mild red chili (or Thai bird chili)
- Toasted rice crackers
Step-by-Step Instructions
Step 1. Prepare the Jackfruit and Mushrooms
- Drain the jackfruit, rinse well, and gently squeeze out excess water. Shred the jackfruit (the top part shreds easily). Set aside the core parts; cut them into small pieces later.
- If using large oyster mushrooms, tear them into thinner strips. If using button or cremini mushrooms, thinly slice them.
- Heat oil in a large skillet over medium-high heat. Add mushrooms, salt, and pepper. Stir to coat. Cook for a few minutes without stirring, until golden. Flip and cook for another couple of minutes. Transfer to a bowl with the jackfruit to cool.
Step 2. Combine Ingredients
- Add carrot, onion, and the prepared dressing to the bowl with the jackfruit and mushrooms. Stir well to combine.
- Add mint, cilantro, and Vietnamese coriander (or Thai basil). Mix well.
Step 3. Serve the Salad
- Transfer the salad to a serving dish. Garnish with toasted sesame seeds and crispy fried shallots.
Read more: Vietnamese Banana Blossom Salad: A Refreshing Recipe
Tips
- Make sure to use young green jackfruit in brine, not ripe jackfruit in syrup. Ripe jackfruit’s sweetness and texture don’t work well in savory dishes.
- If you want a spicier dressing, use a Thai bird chili (remove seeds).
- Vietnamese salads emphasize herbs; aim for at least three types (mint, cilantro, and Vietnamese coriander or Thai basil).
- Vietnamese coriander has long, narrow leaves and a cilantro-like flavor with a peppery, lemony aftertaste. If unavailable, use Thai basil.
Nutrition
- Calories: approximately 250-350
- Fat: 10-15g
- Carbs: 35-45g
- Protein: 5-7g
FAQs
1. Can I use canned jackfruit in water instead of brine?
Yes! Just be sure to rinse it thoroughly to remove any excess liquid before shredding and cooking. You might need to add a pinch of salt to compensate for the lack of brine's salty flavor.
2. How far in advance can I prepare this salad?
The salad is best enjoyed fresh, but you can prepare the jackfruit and vegetables a few hours ahead of time. Store them separately and combine just before serving to prevent the salad from getting soggy.
This Vietnamese Vegan Jackfruit Salad is a testament to how simple ingredients can create a truly exceptional dish. Its vibrant flavors and satisfying textures make it a perfect choice for any occasion, from a casual weeknight dinner to a special gathering. Enjoy the deliciousness and share this refreshing recipe with your friends and family!