BBQ jackfruit is perfect for creating a tasty sandwich. Top it all off with some sweet and tangy coleslaw and you've got the perfect combo for a summer dinner out on the patio.
Ever since the weather has started warming up I have had a craving for BBQ. This sandwich is something that we always have in the summer and eating this out on the patio and enjoying th fresh air just makes it that much better. Jackfruit is the perfect way for a someone not wanting to eat meat to still achieve that texture that you might find in a pulled pork or chicken sandwich, while being even more delicious.
If you've never heard of jackfruit, its this massive fruit that is native to India. The outside has a studded texture and the inside has a light yellow color with a fleshy texture. Jackfruit is super high in potassium and the flavor is so mild that you can put it with just about anything.
You can buy jackfruit raw or cooked in both cans and little refrigerated pouches. Our favorite brand to use is from The Jackfruit Company; it comes with all the sauce already on it and all you have to do is heat it up and shred it.
For the coleslaw I chose to use half mayonnaise and half greek yogurt. I've tried it in the past by replacing all of the mayonnaise with greek yogurt and it was a little to tangy for my liking. I feel that by doing half of each it really balances out the dressing in the coleslaw while still achieving that creaminess we love in coleslaw. Adding the yogurt also helps reduce a little bit of the fat content from the mayonnaise.
I included the recipe for the coleslaw below since I bought the buns and jackfruit are already made. I think only having to prepare half of the ingredients in this dish is what makes it so great. Sometimes we just need a meal where we don't really have to put in a lot of effort. I hope you all love this as much as we do, and consider giving jackfruit a try if you've never had it before.
Creamy Greek Yogurt Coleslaw
Yield: 4-6 Servings
Ingredients
1 (8-oz) bag shredded cabbage (about 2 cups)
1 c. finely chopped broccoli
¼ c. green onion, sliced
1/3 c. plain Greek yogurt
1/3 c. mayonnaise
2 tbsp. apple cider vinegar
1 tbsp. honey
1 tsp. Dijon mustard
Salt and pepper to taste
Directions:
1. In medium sized bowl, combine the cabbage, broccoli and green onion together.
2. In a separate bowl, combine the Greek yogurt, mayonnaise, apple cider vinegar, honey and mustard together to make the dressing.
3. Pour the yogurt dressing over the cabbage mixture, and toss to combine.
4. Finish with a generous pinch of kosher salt and a sprinkle of black pepper. Taste and adjust seasoning to preference.
5. Serve immediately or refrigerate until ready to use.
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