Jackfruit and Lotus Stem Salad


  1. In a mixing bowl, mix together the onion, palm sugar, salt, vinegar, lemon juice, 1/2 of the black pepper and mix thoroughly until everything is dissolved together then add the lotus root stem and carrots

  2. Mix the lotus root stem and carrots thoroughly in the mixture and let sit in the fridge for at least an hour or overnight

  3. Heat up the oil in a non-stick frying pan and add garlic to sauté until garlic becomes fragrant but not yet browned then toss in the canned green jackfruit and stir thoroughly

  4. Add sugar, soy sauce, oyster sauce, sate, chicken bouillon, rest of the black pepper, chives, and sauté on medium to high heat until all flavors are thoroughly infused and combine together. Set aside.

  5. In a large mixing bowl, add the lotus stem and carrots with the mixture, add cabbage, coriander, basil, cilantro, sauté green jackfruit, and toss well. Served garnished with toasted peanuts and fried shallots, dipping fish sauce to taste, and rice crackers