Vietnamese Jackfruit Salad

appetizers pumpkin seeds salads
Vietnamese Jackfruit Salad
YIELDS 4 Servings
Sprouted Pumpkin Seeds Sprouted Pumpkin Seeds


  • 2 cans young jackfruit
  • ½ cup fresh rau ram leaves*, chopped
  • ½ cup fresh cilantro leaves, chopped
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 3 tbsp vegetable oil
  • 2 tbsp fish sauce or vegan fish sauce
  • 3 tbsp lime juice (from 1-2 limes)
  • ½ tsp sugar
  • 1 Thai chili, minced
  • 1 tablespoon scallions, thinly sliced
  • ¼ cup crispy fried shallots
  • ¼ cup Go Raw Sprouted Pumpkin Seeds
  • Vietnamese sesame seed rice crackers (bánh tráng mè)*
              *available at most Asian markets


  1. Drain canned jackfruit and rinse with cold water. Squeeze out excess water and chop into bite-size pieces. Place in a large bowl.
  2. In a pan, heat vegetable oil and sauté shallots until soft. Add garlic and chili, continue to sauté until fragrant, but not brown.
  3. Reduce heat and add fish sauce and sugar. Sauté for 1-2 minutes until sugar is fully dissolved.
  4. Remove from heat and pour the sauce over the jackfruit. Mix to combine.
  5. Add the lime juice, rau ram, and cilantro to the jackfruit mixture and toss to combine.
  6. Prepare the sesame seed rice crackers by heating them up one at a time in the microwave. Microwave times may vary, but most will puff up completely in one minute. If you find your rice crackers are burning after a minute, try running them under water before microwaving and/or adjust the time. Break up crackers into pieces.
  7. Top the jackfruit salad with scallions, crispy fried shallots, and Go Raw Sprouted Pumpkin Seeds.
  8. Serve salad with prepared sesame seed rice crackers and enjoy!

Recipe by Valerie Popelka; Photo by Dana Plucinski

Products used in this recipe

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