Keto Veganer Fleischsalat
Experience a delightful twist on a traditional favorite with this **Keto Veganer Fleischsalat**, the perfect meat-free, low-carb alternative to classic German meat salad. This vegan recipe uses tender, shredded young green jackfruit to mimic the texture of meat, paired beautifully with tangy dill pickles and a creamy, keto-friendly vegan mayonnaise dressing. Flavored with Dijon mustard, apple cider vinegar, and a hint of erythritol for optional sweetness, this dish is enhanced with fresh dill and simple seasonings for a harmonious, herbaceous finish. Ready in under 30 minutes, this chilled salad is perfect as a snack, side dish, or a filling for lettuce wraps or low-carb bread. Packed with bold flavors and smart ingredient swaps, it’s a must-try for anyone seeking a plant-based, carb-conscious treat!
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Recipe Information
Ingredients
- 200 g Young green jackfruit (canned, in brine or water)
- 3 medium Pickles (dill, no sugar added)
- 120 g Vegan mayonnaise (keto-friendly)
- 1 tbsp Unsweetened Dijon mustard
- 1 tsp Apple cider vinegar
- 0.5 tsp Erythritol (optional, for slight sweetness)
- 1 tbsp Fresh dill (optional, finely chopped)
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
Instructions
Drain and rinse the canned young green jackfruit. Pat dry with paper towels. Using your hands or a knife, shred the jackfruit into thin, meat-like strips, discarding the tough core pieces if necessary.
Heat a non-stick skillet over medium heat and lightly sauté the shredded jackfruit for 4-5 minutes to remove excess moisture. This step helps to improve its texture. Allow it to cool completely.
Dice the dill pickles into small cubes, aiming for a uniform size for better texture consistency in the salad.
In a large mixing bowl, combine the vegan mayonnaise, Dijon mustard, apple cider vinegar, and erythritol (if using). Mix until smooth and well combined. Adjust the seasoning by adding salt and pepper to taste.
Fold the cooled jackfruit shreds and diced pickles into the mayo mixture. Mix gently but thoroughly to ensure everything is coated in the dressing.
Sprinkle the freshly chopped dill over the top, if you want a touch of herbaceous flavor. Mix again if desired.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled.
Enjoy as a keto-friendly snack, side dish, or filling for lettuce wraps or low-carb bread.
Nutrition Facts
Calories |
868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.8 g | 114% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3811 mg | 166% | |
| Total Carbohydrate | 15.9 g | 6% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 2.3 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 674 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
