Whisk together vinegar, mustard, agave, and oil in a small bowl. Season to taste with salt and pepper; set aside.
This meatless sandwich is really as good as it looks! Try out our BBQ Jackfruit Sandwich topped with a homemade apple slaw for an easy vegetarian lunch or dinner.
Servings and Ingredients
|2 tbsp.||Hy-Vee apple cider vinegar|
|2 tsp.||Hy-Vee stone ground Dijon mustard|
|2 tsp.||agave nectar|
|2 tsp.||Gustare Vita olive oil|
|Hy-Vee ground black pepper|
|1 c.||baby kale, shredded|
|¾ c.||red cabbage, shredded|
|1||Fuji apple, cut into matchsticks|
|½ c.||shredded carrots|
|2 tbsp.||curly parsley, chopped|
|1||(10-oz.) bag refrigerated BBQ jackfruit|
|½ c.||bottled barbecue sauce, desired flavor|
|½ tsp.||Hy-Vee ground cinnamon|
|4||Hy-Vee Bakery wheat hamburger buns, split and toasted|
|White onion, sliced into rings, for topping|
|Hy-Vee hamburger dill pickle slices, for topping|
Things To Grab
- Small bowl
- 2 medium bowls
- Medium skillet
Place kale in a bowl. Add 2 teaspoons vinegar mixture; toss to coat and set aside. Combine cabbage, apple, carrot, and parsley in a medium bowl. Drizzle with remaining vinegar mixture; toss to coat. Set aside.
Combine jackfruit, barbecue sauce, and cinnamon in a medium skillet over medium heat. Cook and stir until heated through.
To serve, divide slaw mixture among buns. Top with jackfruit mixture, onion ring, pickles, kale mixture, and top with remaining hamburger bun.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 0mg
- Sodium: 880mg
- Total Carbohydrates: 58g
- Protein: 6g
Hy-Vee Seasons August 2020