Vietnamese Jackfruit Salad
Light, vibrant, and bursting with fresh flavors, Vietnamese Jackfruit Salad is a perfect harmony of textures and tastes. This salad blends tender young jackfruit—steamed and shredded—with crisp julienned carrots, tangy red onion, and fragrant herbs like mint and Thai basil. A zesty dressing made with lime juice, fish sauce (or soy sauce for a vegetarian twist), and a touch of garlic ties it all together, offering a balance of sweet, salty, sour, and spicy. Topped with crunchy roasted peanuts and crispy fried shallots, this salad is both refreshing and satisfying. It can be customized with shredded chicken for a protein boost, making it a versatile dish to serve as a light lunch, crowd-pleasing appetizer, or flavorful side. Whether you're seeking a plant-based recipe or a bold fusion of flavors, this Vietnamese-inspired dish is sure to impress!
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Recipe Information
Ingredients
- 400 grams Young jackfruit (canned or fresh)
- 150 grams Shredded chicken (optional, for non-vegetarian version)
- 1 medium Carrot
- 1 medium Red onion
- 10 grams Fresh mint leaves
- 10 grams Fresh Thai basil leaves
- 50 grams Roasted peanuts (crushed)
- 30 grams Fried shallots
- 1 small Bird's eye chili (optional, adjust to taste)
- 2 tablespoons Lime juice
- 2 tablespoons Fish sauce (or soy sauce for vegetarian version)
- 1 tablespoon Sugar
- 1 clove Garlic (minced)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Drain the canned jackfruit and rinse thoroughly. If using fresh jackfruit, peel and core it, then cut into thin strips.
Boil the jackfruit strips in lightly salted water for 5-7 minutes until tender. Drain and let it cool. Shred the jackfruit into smaller pieces using your hands or a fork.
If using shredded chicken, boil chicken breast in water with a pinch of salt for 10 minutes or until cooked. Let it cool, then shred into fine pieces.
Peel the carrot and julienne it into thin strips. Thinly slice the red onion and soak it in ice water for 5 minutes to reduce its sharpness, then drain.
Chop the mint leaves, Thai basil, and bird's eye chili finely.
In a small bowl, whisk together lime juice, fish sauce (or soy sauce), sugar, minced garlic, salt, and black pepper to make the dressing.
In a large mixing bowl, combine shredded jackfruit, shredded chicken (if using), carrot, red onion, mint, and Thai basil. Pour the dressing over the mixture and toss gently to coat everything evenly.
Top the salad with crushed roasted peanuts and fried shallots for extra flavor and crunch.
Serve immediately as a light and refreshing appetizer or as a side dish. Enjoy!
Nutrition Facts
Calories |
1110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 4340 mg | 189% | |
| Total Carbohydrate | 101.5 g | 37% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 29.4 g | ||
| Protein | 73.4 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2687 mg | 57% | |
*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.
