# What You'll Need:
→ BBQ Jackfruit
01 - 2 cans (14 oz each) young green jackfruit in brine, drained and rinsed
02 - 2 tablespoons olive oil
03 - 1 small red onion, finely diced
04 - 3 garlic cloves, minced
05 - 1 cup vegan BBQ sauce
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon ground cumin
08 - Salt and pepper to taste
→ Creamy Slaw
09 - 2 cups shredded green cabbage
10 - 1 cup shredded purple cabbage
11 - 1 medium carrot, julienned
12 - 1/4 cup thinly sliced green onions
13 - 1/4 cup vegan mayonnaise
14 - 1 tablespoon apple cider vinegar
15 - 1 teaspoon maple syrup
16 - Salt and pepper to taste
→ For Assembly
17 - 8 large butter lettuce leaves
18 - Fresh cilantro leaves for garnish
19 - Lime wedges
# How To:
01 - Combine shredded green cabbage, purple cabbage, julienned carrot, and sliced green onions in a large bowl. In a separate small bowl, whisk together vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper. Pour dressing over vegetables and toss until evenly coated. Refrigerate until assembly.
02 - Using your hands or two forks, carefully shred the drained jackfruit pieces, removing any hard cores or seeds. Set aside.
03 - Heat olive oil in a large skillet over medium heat. Add diced red onion and sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute more, stirring frequently.
04 - Add shredded jackfruit to the skillet along with smoked paprika, ground cumin, salt, and pepper. Cook for 2 minutes while stirring to evenly coat the jackfruit with spices.
05 - Pour in BBQ sauce and reduce heat to low. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until jackfruit becomes tender and sauce thickens. Adjust seasoning as needed.
06 - Place a generous spoonful of BBQ jackfruit into each lettuce leaf. Top with creamy slaw. Garnish with fresh cilantro and serve with lime wedges on the side.
