For the coleslaw

  • ½ red cabbage, thinly sliced
  • ½ white cabbage, thinly sliced
  • 1 small bulb fennel, finely sliced
  • 7g fresh coriander leaves

For the coleslaw dressing

  • 25g jalapeño chillies
  • 25g fresh ginger
  • 25g garlic cloves
  • 1 lime, zested and juiced
  • 3 tbsp fresh chopped coriander
  • 25g light soy sauce

To serve

  • 350g BBQ pulled jackfruit
  • 8 mini tortillas
  • 150ml soya yogurt
  • ½ tsp hot pepper sauce
  • 1 lime, cut into wedges
  • 1 tbsp fresh coriander leaves


  1. 1

    Put the jalapeño chillies, ginger, garlic, lime zest and juice, coriander and soy sauce in a blender and blitz. Set aside.

  2. 2

    Transfer the cabbage to a serving bowl. Add the fennel, mayonnaise, coriander and 50ml dressing and mix thoroughly. Season to taste.

  3. 3

    Preheat the oven to 180°C/fan 160°C/gas mark 4. Cook the jackfruit according to the instructions on the packet. After 25 minutes, take the jackfruit out of the oven, shred with two forks and return to the oven for another 5 minutes.

  4. 4

    Cook the tortillas in a dry frying pan over a medium heat for 2 minutes until hot, then set aside and keep them warm. To serve, spoon cabbage and coleslaw on to each tortilla, followed by the jackfruit. Garnish with soya yogurt, hot sauce, lime wedges and coriander.

Nutritional Details

Each serving provides
  • Energy 1838kj 439kcal 22%
  • Fat 14.0g 20%
  • Saturates 3.1g 16%
  • Sugars 24.0g 27%
  • Salt 2.4g 40%

% of the Reference Intakes

Typical values per 100g: Energy 377kj/90kcal

Each serving provides

59.0g carbohydrate 11.0g fibre 12.0g protein One of your 5 a day

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