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Asian Jackfruit Salad

Asian Jackfruit Salad

Author: Heidi Boortz
Servings : 4


Marinade and Dressing

  • 1/4 cup Bragg Liquid Aminos
  • 2 Tbsp fresh ginger finely minced, about 4 inches
  • 3 Tbsp avocado oil or extra virgin olive oil
  • 2 Tbsp Hoisin Sauce homemade, see notes
  • 1 Tbsp sesame oil


  • 1/2 tsp salt
  • 1/4 cup red wine vinegar
  • 5 each green onion chopped, divided
  • 1 can jackfruit drained and shredded
  • 1 lb Napa Cabbage thinly sliced
  • 2 cups carrot julienned, see notes
  • 2/3 cup almonds slivered and toasted
  • 1/2 cup cilantro chopped
  • 2 tsp sesame seeds toasted


  • Combine all Marinade and Dressing ingredients in a blender. Blend until smooth.
  • Add 3 Tbsp marinade mixture to a gallon-sized zip top bag. Add shredded jackfruit. Seal, and refrigerate at least 30 minutes, or up to 24 hours.
  • Add salt, red wine vinegar and 1/4 cup chopped green onions to remaining Marinade and Dressing mixture and whisk to blend. Set aside.
  • Toss together marinated jackfruit, remaining green onions, cabbage, carrots, and almonds. Arrange in a serving bowl or 4 individual bowls. Top with sesame seeds. Drizzle with remaining Marinade and Dressing.


Use our recipe for Clean Eating Hoisin Sauce, or omit.
We used pre-shredded carrots for testing purposes.  2-3 large carrots, peeled and cut julienne should yield about 2 cups.
Tried this recipe?Let us know how it was!