BBQ Jackfruit Sliders with Pineapple Slaw
8 1⁄2 ouncesshredded coleslaw mix (discard dressing, or use ~6 cups of chopped green and purple cabbage)
1⁄3 cupdiced fresh pineapple
1⁄3 cupSilk Tropical Pineapple Dairy-free Yogurt Alternative (or sub plain vanilla almondmilk yogurt alternative)
1 tablespoonApple Cider Vinegar
1 tablespoonmalt vinegar
1 tablespoonLemon juice
1 teaspoonlemon pepper
1⁄2 teaspoonblack sesame seeds
1 tablespoonSunflower Seeds
20 ouncesBBQ Jackfruit from The Jackfruit Company (two 10oz packages)
12pretzel slider buns
2large dill pickles (sliced into rounds)
1⁄2an heirloom tomato (thinly sliced, optional)
1⁄4 cupextra barbecue sauce (optional)
2 cupspineapple slaw (recipe above!)
- In a large bowl, combine all of your coleslaw ingredients. Stir until thoroughly combined.
- In a large skillet, over medium heat, warm up the bbq jackfruit for 5 minutes, stirring occasionally and breaking up any large pieces with the back of a spoon (directions are also on the box).
- Assemble your sliders: On one half of the bun, put a generous portion of the bbq jackfruit. Then on the other side of the bun, spread on a bit of extra barbeque sauce (optional), lay a few dill pickle slices in a single layer, and then add a dollop of the pineapple slaw. Put the two halves together and enjoy!
- Serve with chips and fresh cherries (optional, but recommended!).
Yields 6 Servings