side dish, 35min

Refreshing jackfruit salad

This jackfruit salad is the perfect, fresh side dish for any summer meal or barbecue dinner. An explosion of Thai flavors presented in a semi-warm salad that you can serve within half an hour!

Perfect to enjoy in the summer!


  • Koh Thai young jackfruit: 1 can
  • Koh Thai fish sauce: 2 tbsp
  • Garlic: 3 cloves
  • Red pepper: 1
  • Shallot: 1
  • Spring onion: 1
  • Fresh mint: a handfull
  • Fresh cilantro: a handfull
  • Lime: 1

Preparation method

Step 1: Finely chop the garlic and chili pepper and coarsely chop the herbs. Cut the spring onion and shallots into rings.

Step 2: Rinse the jackfruit and fry with 1-2 tbsp oil in a pan until the flesh falls apart when pierced with a fork. This will take about 20-30 minutes. Remove the pan from the heat and shred the jackfruit. Let cool to medium heat and pat as dry as possible with some kitchen paper.

Step 3: Heat a wok pan with 1 tbsp oil. First add the chili peppers, after one minute the white part of the spring onion and shallot, two minutes later the finely chopped garlic and let it fry for another two minutes. Be careful not to burn the garlic. Add the jackfruit and fish sauce and cook for a final two minutes.

Step 4: Present in a bowl, serve with lime wedges and coarsely chopped peanuts.