I love barbecue. Especially spicy barbecue, but sometimes I don’t feel like eating meat and want a substitute. Jackfruit is fantastic for this. Nutritionally it’s lacking, but it has great texture and is versatile and not to mention way cheaper than meat. It can be hard to find depending where you live. Some international grocery stores will carry it fresh or in a can. You want to use young green jackfruit in brine, not the kind in syrup. Cooking it down for several minutes is all it really takes. Go meatless once in a while and try it out.
- 2 cans of young green jackfruit in brine
- 1 Tbsp olive oil
- 1/4 cup barbecue sauce of your choice
- 1-2 chipotle peppers in adobe sauce chopped
- 1 Tbsp minced garlic
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups of thinly sliced cabbage (or 1 10oz bag angel hair coleslaw mix)
- 1/2 small cucumber
- 1/4 cup greek yogurt
- 1/4 cup mayonnaise
- 1 Tbsp fresh lime juice
- salt & pepper to taste
Drain the jackfruit and cook at medium high heat in a pan with olive oil, garlic, salt, and pepper for about 10 to 15 mins, stirring occasionally. Once the jackfruit is falling apart, add the barbecue sauce and chipotle peppers. These will be pretty spicy to be careful how many you add.
For the coleslaw slice the cucumber in thin slices and mix all the ingredients together and let it chill in the refrigerator for a few minutes before serving.
You can serve the slaw on the sandwich or on the side. I prefer mine served on the sandwich. The coolness of the cucumber slaw pairs really well with the spicy barbecue. Cut, butter, and toast dinner rolls and build your sliders however you want. Enjoy!