# 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 Serving
17 - 8 large butter lettuce leaves
18 - Fresh cilantro leaves for garnish
19 - Lime wedges
# Step-by-Step Guide:
01 - In a large bowl, combine shredded green and purple cabbage, julienned carrot, and sliced green onions. In a separate small bowl, whisk together vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper. Pour the dressing over the vegetables and toss until evenly coated. Refrigerate until ready to serve.
02 - Using your hands or two forks, shred the drained jackfruit pieces, removing any hard core sections or seeds.
03 - Heat olive oil in a large skillet over medium heat. Add the diced red onion and sauté for 3 to 4 minutes until softened. Add minced garlic and cook for an additional 1 minute until fragrant.
04 - Add the shredded jackfruit, smoked paprika, ground cumin, salt, and pepper to the skillet. Cook for 2 minutes while stirring to evenly coat the jackfruit with the spices.
05 - Stir in the BBQ sauce and reduce heat to low. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until the jackfruit becomes tender and the sauce thickens. Taste and 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.
