Plant-Based
Smokey pulled jackfruit with a cabbage and charred corn coleslaw tossed in a creamy lime dressing.
1. Heat frypan over medium-high heat with 1 tbsp oil. Add jackfruit with 3 tsp paprika and 2 tsp cumin. Cook for 5 minutes until heated through. Remove and reserve pan.
2. Increase frypan to high heat with 1 tbsp oil. Remove corn from cobs and cook for 3-4 minutes, or until charred.
3. Slice celery, capsicum and spring onions. Halve cherry tomatoes. Slice mint. Add to large mixing bowl with coleslaw.
4. Combine mayonnaise with lime zest, juice and 1 tbsp olive oil. Season with salt and pepper to taste.
5. Toss salad components with jackfruit, corn and dressing until well combined. Season to taste with salt and pepper. Divide salad among plates to serve.
Notes:
You can cover the corn while it’s cooking to prevent the kernels from popping out!
2. Increase frypan to high heat with 1 tbsp oil. Remove corn from cobs and cook for 3-4 minutes, or until charred.
3. Slice celery, capsicum and spring onions. Halve cherry tomatoes. Slice mint. Add to large mixing bowl with coleslaw.
4. Combine mayonnaise with lime zest, juice and 1 tbsp olive oil. Season with salt and pepper to taste.
5. Toss salad components with jackfruit, corn and dressing until well combined. Season to taste with salt and pepper. Divide salad among plates to serve.
Notes:
You can cover the corn while it’s cooking to prevent the kernels from popping out!
Pulled jackfruit 2 packets (2 x 300g)
Corn cobs 2
Celery 2 sticks
Green capsicum 1
spring onions 1/3 bunch
Cherry tomatoes 1 bag (200g)
mint 1/2 bunch
Coleslaw 1 bag (400g)
vegan mayonnaise 1 tub (250g)
lime 1
From your pantry:
oil (for cooking + olive), salt, pepper, smoked paprika, ground cumin
Corn cobs 2
Celery 2 sticks
Green capsicum 1
spring onions 1/3 bunch
Cherry tomatoes 1 bag (200g)
mint 1/2 bunch
Coleslaw 1 bag (400g)
vegan mayonnaise 1 tub (250g)
lime 1
From your pantry:
oil (for cooking + olive), salt, pepper, smoked paprika, ground cumin
