# Components:
→ BBQ Jackfruit
01 - 2 cans (14 oz each) young green jackfruit in brine, drained and rinsed
02 - 2 tablespoons olive oil
03 - 1 small red onion, finely diced
04 - 3 garlic cloves, minced
05 - 1 cup vegan BBQ sauce
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon ground cumin
08 - Salt and pepper to taste
→ Creamy Slaw
09 - 2 cups shredded green cabbage
10 - 1 cup shredded purple cabbage
11 - 1 medium carrot, julienned
12 - 1/4 cup thinly sliced green onions
13 - 1/4 cup vegan mayonnaise
14 - 1 tablespoon apple cider vinegar
15 - 1 teaspoon maple syrup
16 - Salt and pepper to taste
→ Serving
17 - 8 large butter lettuce leaves or romaine hearts
18 - Fresh cilantro leaves for garnish
19 - Lime wedges
# Directions:
01 - In a large bowl, combine shredded green cabbage, purple cabbage, carrot, and green onions. In a separate small bowl, whisk together vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper. Pour dressing over vegetables and toss until evenly coated. Refrigerate until ready to serve.
02 - Drain and rinse canned jackfruit. Use your hands or two forks to shred the jackfruit pieces into bite-sized strands, removing any hard core or seeds.
03 - Heat olive oil in a large skillet over medium heat. Add diced red onion and sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Add shredded jackfruit to the skillet along with smoked paprika, cumin, salt, and pepper. Cook for 2 minutes, stirring constantly to evenly coat the jackfruit with spices.
05 - Stir in vegan BBQ sauce and reduce heat to low. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until jackfruit is tender and sauce is thickened. Adjust seasoning as needed.
06 - Place a generous spoonful of BBQ jackfruit into each lettuce leaf. Top with creamy slaw. Garnish with fresh cilantro and serve with lime wedges.
