Spicy Jackfruit & Sweet Cucumber Salad2013-08-12
- Servings : 2-4
- Prep Time : 15m
- Cook Time : 5:00 h
- Ready In : 5:15 h
I have a crazy amount of cucumbers growing in my garden right now. I like to make cucumber salad, but this time I wanted to switch it up a bit. I had a can of jackfruit and decided to mix it in with the salad. I liked the outcome, and I think you will as well. This takes a bit of time to cook, but its worth the wait. This would be a good dish for a side at a BBQ. Enjoy!
Estimated Cost Per Serving: $.70
- 3 Cucumbers, peeled and sliced
- 1 20oz Can of Jackfruit in Water
- 1/2 Cup of Rice Vinegar
- 1/2 Cup of Water
- 4 Tablespoons of Sugar
- 1 Teaspoon of Salt
- 1 Teaspoon of Onion Powder
- 1 Tablespoon of Crushed Red Pepper
- 1/2 Teaspoon of Garlic Powder
Remove jackfruit from can and rinse pieces in water. Squeeze water out.
Place jackfruit in a crock pot and cover with water. Cook on high for 4 hours.
While jackfruit is cooking, place sliced cucumbers in a bowl. Sprinkle in 1 Teaspoon of salt, and toss. The salt will help draw water out of the cucumber. Cover bowl, and place in the fridge for an hour.
In another bowl, mix in water, vinegar, and sugar.
Remove cucumbers from fridge, drain in a strainer. Place the cucumbers in the bowl with the vinegar mix. Toss well, and place back in the fridge.
After jackfruit has cooked for 4 hours, remove and shred pieces with a fork.
Heat a non stick or pan coated with cooking spray. Add jackfruit, garlic and onion powder and the crushed red pepper. Cook for 10 minutes allowing the jackfruit to get a bit crispy.
Mix jackfruit and cucumbers together. Serve right away, or let jackfruit cool and serve.