In scrolling through the list, I was taken by the idea of a rice bowl topped with their seasoned, shredded jackfruit and a fresh, crispy veggie salad. While there was a recipe available, I wanted to use things I had in my own cupboard, so just trusted my instinct and threw caution to the wind.
I didn't get the veggies julienned as small as the examples I saw, but they were still bite size. And to dress them I kept it simple, using a wonderful treasure I had in my fridge for occasions like this - Blue Dragon Vietnamese Sauce. I love sprinkling it on numerous dishes and it was perfect to dress the fresh veggie salad. This recipe is Vegan except for the Vietnamese sauce which has anchovy extract, in it. So if you want Vegan you'll need to come up with a different sauce for the salad.
If you want to try making this totally from scratch I'll put a link at the very bottom to a recipe, but please be aware this is not one I have tried, so no idea how good it is. The seasoned, shredded jackfruit I received plus the store bought sauce together made this whole dish super simple to pull together. And best of all my husband enjoyed it as much as I did.
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Pulled Jackfruit Rice Bowl with Shredded Veggie Salad
- Red Cabbage - Either cut in thin threads or diced
- 1/2 of a small red pepper - Julienned
- 1 Mini cucumber - Julienned
- 2 Large Radishes - Julienned
- 3 Green onions - cross sliced, include some of the dark green tops
- Fresh Cilantro Leaves - coarsely chopped