Recipe courtesy of Luke Nguyen
Print
Total:
30 min
Prep:
30 min
Yield:
2 servings
Level:
Intermediate

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

Directions

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.

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