Spicy jackfruit with cole slaw
Spicy jackfruit with cole slaw
Ah beautiful jackfruit. I discovered jackfruit not too long ago during a special event that was organized by the jackfruit importer here in the Netherlands. They took us on a tour around Amsterdam trying out various uses of jackfruit in 7 different restaurants. And I was blown away with how easy it is to make something spectaculair out of jackfruit.
I’ve got a couple more jackfruit recipes up my sleeve that I will share with you soon. This spicy jackfruit is the first that I’m giving you. One of the things I love about jackfruit is that it has a neutral flavor. The texture, if prepared correctly like here in this spicy jackfruit, is similar to that of pulled pork.
Preparing the jackfruit
When you’re making something with jackfruit be sure to rinse it out of the tin. Most jackfruit is sold in tins and is set in a brine that is not so pleasant. So shake it out of the tin and rinse under water before continuing you’re preparation for the spicy jackfruit.
This strange fruit is used a lot in vegetarian and vegan dishes, as it is such a good replacement for meat, but there is no one that tells you it has to be vegetarian. So go wild and use your imagination while preparing.
How to make spicy jackfruit
For this particular dish I use a couple of aromatic spices that make this dish special. I rinse the jackfruit and add it to a frying pan for cooking. While the jackfruit is cooking I add a couple of drops of tabasco, coconut aminos, lime and tomato puree. Check half way if you need to add a bit more salt and pepper may be. Once it starts to fall apart I use a fork to help it along. Sometimes the inner parts of the jackfruit (it is usually in triangle shapes) is a bit tougher than the rest. But it will eventually break down.
To accompany the spicy jackfruit I made a coleslaw of both red and white cabbage. I love the color and it’s delicious. Also perfect for a barbecue but I eat it in winter as well!
The most likely item to be replaced in this recipe is the coconut aminos. You can swap that out for soy sauce. If you do, make sure to check if you need the full quantity as soy can be saltier than coconut aminos.
Spicy jackfruit with coleslaw
- 1 can young jackfruit
- 2 tbsp olive oil
- 1 onion thinly sliced
- 2 cloves garlic
- ½ tsp sea salt
- 1 tbsp paprika
- 1 tbsp cumin
- 1,5 tbsp tabasco
- 60 ml coconut aminos 4 tbsp
- 3 tbsp lime juice
- little extra water if needed
- 2 tbsp tomato puree
- 100 gr grated carrot 1,5 cup
- 100 gr grated red cabbage 1,5 cup
- 100 gr grated white cabbage 1,5 cup
- 2 tbsp mayonaise
- ½ tbsp lime juice
- ½ tbsp tabasco
- 1 spring onion in rings
- Drain the can of jackfruit and rinse. Cut any hard ends of the jackfruit (the pointy ends)
- Heat a frying pan with the olive oil and start by baking the onion and the garlic. Add the jackfruit and the spices. Bake until it becomes fragrant.
- Add the tabasco and the coconut aminos, the lime juice and if the pan starts to become too dry add a few tablespoons of water. There can be a little layer of fluid in the pan but not too much.
- Put a lid on the pan and let it simmer for about 15 minutes or until you can easily break the jackfruit apart with a fork. Add the tomato puree and mix it through the jackfruit. Make sure it is well divided.
- Make the coleslaw by adding cabbage and carrot together in a bowl. Mix it and make a dressing from the mayonaise, lime and tabasco. Use pepper and salt if needed.
- Add to the coleslaw and mix it all in. Serve the jackfruit with the coleslaw and sprinkle the spring onion on top.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.