Vietnamese Jackfruit Salad Recipes

VIETNAMESE JACKFRUIT SALAD

Vietnamese Jackfruit Salad image

Make and share this Vietnamese Jackfruit Salad recipe from Food.com.

Provided by joeylohys

Categories Tropical Fruits

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

120 ml lime juice
4 red chilli padi
1 tablespoon fish sauce
2 tablespoons sugar
1/2 teaspoon sesame oil
500 g jackfruit, seeded & cut into 1 cm thick strips
100 g shallots, sliced thinly
2 tablespoons coriander leaves, chopped
2 tablespoons mint leaves, chopped
1 tablespoon sesame seeds, pan-toasted
1 tablespoon peanuts, toasted & coarsely chopped

Steps:

Blend lime juice, chili padi, fish sauce & sugar with sesame oil; set aside.
Place the jackfruit strips, shallots, coriander & mint leaves in a bowl.
Pour the blended dressing over & toss well.
Serve with the toasted sesame seeds & peanuts sprinkled over the salad.

Nutrition Facts : Calories 82.2, Fat 2.8, SaturatedFat 0.4, Sodium 357.9, Carbohydrate 14.2, Fiber 0.6, Sugar 7, Protein 2

YOUNG JACKFRUIT SALAD WITH TOFU: GOI MIT DAU HU

Young Jackfruit Salad with Tofu: Goi Mit Dau Hu image

Provided by Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 18

Ingredients

Dressing
2 tablespoons sugar
4 tablespoons lime juice
1/2 teaspoon sesame oil
2 tablespoons light soy sauce
1 garlic clove, finely diced
1 chilli, finely diced
5 1/4 ounces tinned young jackfruit, rinsed in cold water and cut into small pieces
3 1/2 ounces firm tofu, fried and thinly sliced
Small handful bean sprouts
Small handful watercress
5 mint leaves, sliced
5 perilla leaves, sliced
5 Vietnamese mint leaves
1 teaspoon fried red Asian shallots
1 teaspoon crushed roasted peanuts
1/2 teaspoon toasted sesame seeds
1 chili, sliced, for garnish

Steps:

To make the dressing combine the sugar, lime juice and soy sauce and mix until sugar dissolves. Add sesame oil, garlic and chilli, stir then set aside.
In a large mixing bowl toss the jackfruit, tofu, bean sprouts, watercress, mint, perilla, Vietnamese mint, fried shallots, roasted peanuts, sesame seeds, and add 3 tablespoons of the salad dressing. Toss the salad combining all the flavors together.
Transfer to a salad bowl and garnish with sliced chili.

YOUNG JACKFRUIT AND TOFU SALAD: GOI MIT DAU HU

Young Jackfruit and Tofu Salad: Goi Mit Dau Hu image

Provided by Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 bird's eye chile, finely sliced
2 tablespoons sugar
3 tablespoons warm water
3 teaspoons pineapple juice
2 tablespoons soy sauce
1 young green jackfruit, sliced into quarters
7 ounces/200 g crisp fried silken tofu, finely sliced
1 carrot, julienned
6 fresh mint leaves, sliced
6 fresh Asian basil leaves, sliced* (See Cook's Note)
6 perilla leaves, sliced*
1 tablespoon toasted sesame seeds
1/2 tablespoon fried Asian shallots* (See Cook's Note)
Fresh coriander (cilantro) sprigs, for garnish

Steps:

For the dressing: Combine the chile, sugar, water, pineapple juice, and soy sauce and mix well. Set aside.
Place the jackfruit into a large pot and cover with water. Bring the water to the boil and cook for 45 minutes. Remove the jackfruit, peel and then tear into strips. In a mixing bowl, combine the jackfruit strips, tofu, carrots, fresh mint, Asian basil, perilla leaves, sesame seeds, and shallots and dress with 4 tablespoons salad dressing. Transfer to a serving plate and garnish with coriander.

JACKFRUIT "CHICKEN" SALAD

Jackfruit

Vegetarian option for chicken salad using jackfruit. Serve on bread or crisp crackers.

Provided by davekippen

Categories Everyday Cooking Special Collection Recipes New

Time 15m

Yield 2

Number Of Ingredients 7

Ingredients

1 (20 ounce) can green jackfruit in brine, drained
1 medium apple - peeled, cored, and diced
½ cup chopped grapes
¼ cup slivered almonds
2 tablespoons mayonnaise, or to taste
1 tablespoon diced red onion, or to taste
1 tablespoon chopped fresh cilantro, or to taste

Steps:

Separate jackfruit pieces and shred into a bowl. Add apple, grapes, almonds, mayonnaise, red onion, and cilantro. Mix until well combined.

Nutrition Facts : Calories 380.8 calories, Carbohydrate 33.5 g, Cholesterol 5.2 mg, Fat 24.9 g, Fiber 6.7 g, Protein 3.5 g, SaturatedFat 2.2 g, Sodium 648.8 mg, Sugar 14.8 g

CLASSIC VIETNAMESE BANANA FLOWER SALAD

Classic Vietnamese Banana Flower Salad image

This salad is highlighted by the hot-tart play of chili and lime off the crisp rings of the banana flower, it is a refreshing dish that is perfect for a hot summer day. If banana flowers are unavailable, a good substitute is peeled and shredded green papaya.

Provided by Ambervim

Categories < 30 Mins

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 14

Ingredients

2 banana flowers, thinly sliced (see directions)
2 tablespoons peanut oil
1/4 cup shallot, coarsely chopped
1/2 cup roasted peanuts, chopped
1/2 cup of fresh mint, coarsely chopped
1/2 cup fresh Thai basil, coarsely chopped
3 tablespoons lime juice lime for the bowl water
1 lime for the bowl water
1 large bowl of room temperature water
3 tablespoons lime juice
2 teaspoons brown sugar
1 red Thai chile, chopped
2 teaspoons fish sauce
2 garlic cloves, chopped

Steps:

Heat the peanut oil in a large skillet. Sauté the shallots until golden brown. Leave them in the oil, and set aside to cool.
Squeeze fresh lime juice into the bowl of water. This will be used to prevent the banana flower slices from turning brown.
Peel back the dark purple layers of the banana flower until you reach layers with just a hint of purple. Using a mandoline, slice the banana flower into thin rings, beginning at the point and slicing about three-quarters of the way down. The rings will look similar to onion rings. Immediately soak the rings in the lime water until ready to use. Set aside.
Once the oil is cool, mix in half of the mint leaves and half of the Thai basil with the sautéed shallots.
Mix the dressing ingredients in a separate bowl. Heat lovers will want to add more chili.
When you slice the banana flower, you will end up with small bits from the center of the flower. Strain these out using a spoon. Don't worry if you don't get all of them. Remove the banana flower from the water, and combine with the shallot/mint/basil mixture, chopped peanuts, and remainder of the fresh mint and basil.
Toss in the dressing, and serve.

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