Stone Soup Vlog: Jackfruit Larb

In this monthly vlogging series, Stone Soup blogger Celestina Brunetti demonstrates recipes using ingredients featured in the most recent issue of Food & Nutrition Magazine. For  


Jackfruit Larb

Serves 4

Ingredients

  • 2 tablespoons thinly sliced red shallot
  • 1 thinly sliced scallion (white and green parts)
  • ½ cup thinly sliced mint leaves
  • ½ cup cilantro, roughly chopped
  • 1 clove minced garlic
  • 1 teaspoon soy sauce
  • 1 tablespoon of lime juice
  • 1 teaspoon sugar
  • 10 ounces shredded jackfruit (about 2 ½ cups)
  • 1 teaspoon olive oil
  • ¼ teaspoon red chili flakes
  • ¼ teaspoon kosher salt
  • 4 leaves butter lettuce

Instructions

  1. In a medium bowl, combine shallot, scallion, mint, cilantro, garlic, soy sauce, lime juice and sugar. This will be your dressing
  2. Open the jackfruit, or purchased pre-quartered, and pull it apart into shreds. Discard hard and fibrous pieces.
  3. Heat olive oil in small skillet over medium-high heat. Once hot, add jackfruit, red chili flakes and a pinch of salt. Sauté for about 1 minute, until mixture is heated through.
  4. Transfer jackfruit to dressing and toss. Arrange butter lettuce leaves on a serving plate and mound dressed jackfruit on top. Garnish with mint leaves.
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Celestina Brunetti
Celestina Brunetti, RDN, LD is a personal chef and dietitian based in Albuquerque, and owner of Wellness Cucina LLC where her focus is on cooking for auto immune diseases. She blogs at wellnesscucinallc.com. Follow her on Facebook and Instagram.