Skill level

Average: 3.4 (30 votes)


  • 150 g tinned young jackfruit, rinsed in cold water & cut into small pieces
  • 100 g fried firm tofu, finely sliced
  • small handful bean sprouts
  • small handful watercress
  • 5 mint leaves, sliced
  • 5 perilla leaves, sliced
  • 5 Vietnamese mint leaves
  • 1 tsp fried red Asian shallots
  • 1 tsp crushed roasted peanuts
  • ½ tsp toasted sesame seeds
  • 1 chili, sliced (for garnish) 


  • 2 tbsp sugar
  • 4 tbsp lime juice
  • ½ tsp sesame oil
  • 2 tbsp light soy sauce
  • 1 garlic clove, finely diced
  • 1 chili, finely diced

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make the dressing combine the sugar, lime juice and soy sauce and mix until sugar dissolves. Add sesame oil, garlic and chili, stir then set aside.

In a large mixing bowl add all ingredients and add 3 tablespoons of the salad dressing.  Toss the salad combining all the flavors together.

Transfer to a salad bowl and garnish with sliced chili.