# What You Need:
→ For the BBQ Jackfruit
01 - 2 cans (14 ounces 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
→ For the 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 or romaine hearts
18 - Fresh cilantro leaves for garnish
19 - Lime wedges
# Directions:
01 - In a large bowl, combine green and purple cabbage, carrot, and green onions. In a small bowl, whisk together vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper. Pour dressing over the vegetables and toss until well coated. Refrigerate until ready to use.
02 - Use your hands or forks to shred the jackfruit pieces, removing any hard core or seeds.
03 - In a large skillet, heat olive oil over medium heat. Add red onion and sauté for 3 to 4 minutes until softened. Add garlic and cook for 1 minute more.
04 - Add shredded jackfruit, smoked paprika, cumin, salt, and pepper. Cook for 2 minutes, stirring to coat the jackfruit in the spices.
05 - Stir in BBQ sauce, reduce heat to low, and simmer uncovered for 10 to 12 minutes, stirring occasionally, until the jackfruit is tender and sauce is thickened. Taste and adjust seasoning if 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.
