Vegetarian, vegan, and gluten-free Serves 2
2 tablespoons thin red shallot rings
1 scallion, thinly sliced
1 handful mint leaves, thinly sliced (plus a few for garnish)
1 handful cilantro leaves, roughly chopped or torn
1 clove garlic, minced
1 teaspoon soy sauce (gluten-free if required)
Juice of 1/2 lime
1 twenty ounce can (10 ounces drained weight) green jackfruit in water or brine (not syrup)
1 tablespoon vegetable oil
1/4 – 1/2 teaspoon red chili powder (Thai if possible)
1 tablespoon toasted rice powder (storebought or see below), plus more for garnish
Several green cabbage leaves cut into approx 3" squares
- In a medium bowl, combine the shallot, scallion, mint, cilantro, garlic, soy sauce, lime juice, and a big pinch of sugar.
- Drain the jackfruit and pull it apart into shreds. There will be some hard pieces that you can discard. You'll end up with maybe a cup and a half of shreds. Heat a small skillet over medium-high heat. Add the vegetable oil, and when it is shimmering, add the jackfruit and red chili powder and a pinch of salt. Saute for about 1 minute, mainly just to warm through and distribute the chili flavor.
- Transfer the jackfruit to the dressing, add most of the rice powder and toss. Taste and adjust seasoning. You may want more salt, sugar or chili powder. Arrange the cabbage leaves on a serving plate and mound the dressed jackfruit on top. Garnish with the reserved mint leaves and a bit more rice powder and serve immediately.