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Exotic Jackfruit and Roasted Brussels Sprouts Salad with Spicy Mango Dressing
Discover a unique jackfruit salad with roasted Brussels sprouts and spicy mango dressing for a big, beautiful, nutrient-rich meal. Try it today!
Step into a world of vibrant flavors with our Exotic Jackfruit and Roasted Brussels Sprouts Salad, a delightful twist on your typical salad routine. This recipe combines the hearty texture of young jackfruit with the earthy tones of roasted Brussels sprouts, creating a satisfying meal that’s both filling and nutritious. Packed with fiber, vitamins, and antioxidants, this salad is a feast for both the eyes and the palate.
The spicy mango dressing takes this dish to new heights, adding a refreshing tropical zest that complements the savory ingredients perfectly. Not only is this salad colorful and enticing, but it's also a powerhouse of essential nutrients from fresh produce and wholesome components. Whether you're looking to impress at a dinner party or simply want a healthful lunch option, this salad is sure to leave you feeling nourished and energized.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
4
Calories
400 kcal
per serving
Cuisine
Mexican
Discover a unique jackfruit salad with roasted Brussels sprouts and spicy mango dressing for a big, beautiful, nutrient-rich meal. Try it today!
Ingredients
- • Brussels sprouts: 2 cups, halved
- • Olive oil: 2 tablespoons
- • Young green jackfruit: 1 can (20 oz), drained and rinsed
- • Red cabbage: 1 cup, shredded
- • Carrot: 1 large, julienned
- • Red bell pepper: 1, thinly sliced
- • Fresh cilantro: 1/4 cup, chopped
- • Lime: 1, juiced
- • Mango: 1 ripe, peeled and diced
- • Jalapeño: 1 small, seeded and chopped
- • Ginger: 1 teaspoon, grated
- • Honey: 1 tablespoon (or maple syrup for vegan)
- • Salt: to taste
- • Black pepper: to taste
- • Pepitas (pumpkin seeds): 1/4 cup, toasted
Instructions
- 1 Preheat your oven to 400°F (200°C). Place the halved Brussels sprouts on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 20-25 minutes until they are golden brown and tender, stirring halfway through.
- 2 While the Brussels sprouts are roasting, prepare the jackfruit by shredding it with your fingers or a fork. This will give it a pulled texture that works well in the salad.
- 3 In a large bowl, combine the shredded jackfruit, shredded red cabbage, julienned carrot, and sliced red bell pepper. Add the cilantro and lime juice, tossing everything together to combine.
- 4 For the dressing, blend the diced mango, chopped jalapeño, grated ginger, honey (or maple syrup), and remaining tablespoon of olive oil until smooth. Adjust with salt to taste.
- 5 Once the Brussels sprouts are done, let them cool slightly before adding them to the salad bowl. Drizzle the spicy mango dressing over the salad and toss gently to coat all ingredients evenly.
- 6 Top the salad with toasted pepitas for an extra crunch, and serve immediately.
Serving Suggestions
- • This Exotic Jackfruit and Roasted Brussels Sprouts Salad pairs wonderfully with a chilled glass of sparkling water infused with lime or mint for a refreshing drink. For a heartier meal, serve it alongside grilled tofu or tempeh. To enhance the tropical theme, garnish with additional fresh mango slices or a sprinkle of chili flakes for extra heat. Consider serving this salad as part of a larger spread featuring other vibrant dishes such as a corn and avocado salsa or a light cucumber and tomato salad. These sides will complement the bold flavors and textures of the main salad, creating a balanced and colorful meal.
Storage Tips
To store leftovers, keep the salad and dressing separate in airtight containers in the refrigerator for up to 2 days. The jackfruit mixture can be refreshed with a little extra lime juice before serving. If you plan to make it ahead, add the dressing just before serving to maintain the crispness of the vegetables. Avoid freezing as the texture of the fresh ingredients may change.
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