Barbecue Slawpy Jacks Recipe

Name: Barbecue Slawpy Jacks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (14-oz.) cans young jackfruit in brine, drained; 2 tablespoons canola oil; 2/3 cup barbecue sauce; 1 1/2 cups finely shredded green cabbage (from 1 small head); 1 1/2 cups finely shredded red cabbage (from 1 small head); 1/3 cup shredded carrot (from 1 medium); 1/4 cup sliced scallions (about 2 scallions); 1/4 cup vegan mayonnaise; 1 tablespoon apple cider vinegar; 2 teaspoons whole-grain Dijon mustard; 1/2 teaspoon granulated sugar; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 4 hamburger buns, toasted

Servings: persons

2 (14-oz.) cans young jackfruit in brine, drained
2 tablespoons canola oil
2/3 cup barbecue sauce
1 1/2 cups finely shredded green cabbage (from 1 small head)
1 1/2 cups finely shredded red cabbage (from 1 small head)
1/3 cup shredded carrot (from 1 medium)
1/4 cup sliced scallions (about 2 scallions)
1/4 cup vegan mayonnaise
1 tablespoon apple cider vinegar
2 teaspoons whole-grain Dijon mustard
1/2 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 hamburger buns, toasted

1
Rinse jackfruit under cold running water; drain and pat dry with paper towels.
2
Heat oil in a large skillet over medium-high. Add jackfruit, and stir to break up fruit. Cook, stirring occasionally, until lightly browned in spots, about 5 minutes. Add barbecue sauce, and cook, stirring occasionally, until mixture begins to caramelize, about 2 minutes. Remove from heat.
3
Toss together green cabbage, red cabbage, carrot, and scallions in a medium bowl. Whisk together mayonnaise, vinegar, mustard, sugar, salt, and pepper in a small bowl; drizzle over cabbage mixture, and toss until coated. Divide jackfruit mixture among bottoms of buns; top with slaw, and cover with tops of buns.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 (14-oz.) cans young jackfruit in brine, drained, 2 tablespoons canola oil, 2/3 cup barbecue sauce, 1 1/2 cups finely shredded green cabbage (from 1 small head), and more.

Yes, Barbecue Slawpy Jacks falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Barbecue Slawpy Jacks

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