Serves
2-4

Preparation

15min

Skill level

Mid
By
Average: 3.4 (19 votes)
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Ingredients

  • 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) 

Dressing

  • 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.

Instructions

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.