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Barbecue Jackfruit Sandwiches with Cabbage Slaw

Barbecue jackfruit sandwiches with cabbage slaw are smoky, tangy, and saucy, with fork-shredded jackfruit simmered until deeply flavored. Crispy, creamy cabbage slaw with a vinegar-mayo dressing adds crunch on lightly toasted brioche buns.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Jackfruit
  • 2 can (20 oz) young green jackfruit in brine drained and rinsed
  • 1 tbsp olive oil
  • 0.5 medium yellow onion thinly sliced
  • 3 cloves garlic minced
  • 1 cup BBQ sauce store-bought or homemade
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • salt to taste
  • black pepper to taste
For the Cabbage Slaw
  • 2 cup green cabbage thinly shredded
  • 0.5 cup purple cabbage shredded
  • 1 medium carrot julienned
  • 3 tbsp mayonnaise or vegan mayo
  • 1 tbsp apple cider vinegar
  • 1 tsp honey or maple syrup
  • 0.5 tsp celery salt
  • salt and pepper to taste
  • pepper and salt to taste
To Serve
  • 4 brioche sandwich buns lightly toasted
  • pickles optional

Equipment

  • 1 cast iron skillet

Method
 

Pull and cook the jackfruit
  1. Drain and rinse the young green jackfruit in brine, then pat dry and pull apart with your hands or two forks, shredding softer parts and leaving some chunks for texture.
  2. Heat the olive oil in a large skillet over medium heat, add the sliced medium yellow onion, and cook for 4–5 minutes until softened.
  3. Add the minced garlic and cook 1 minute more until fragrant.
  4. Stir in the shredded jackfruit and sprinkle with smoked paprika, cumin, garlic powder, and onion powder, then cook for 5 minutes, stirring occasionally, until it begins to brown slightly (visual cue: lightly browned edges).
  5. Pour in the BBQ sauce and apple cider vinegar, stir well to coat, reduce heat to low, and simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens and the jackfruit is deeply flavored.
  6. Use a fork to shred any remaining larger pieces, then season with salt and black pepper to taste.
Make the cabbage slaw
  1. In a bowl, combine the green cabbage, purple cabbage, and julienned carrot.
  2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, and celery salt until smooth.
  3. Pour the dressing over the cabbage mixture and toss well, then season with salt and pepper.
  4. Refrigerate the slaw until ready to serve (visual cue: chilled, glossy slaw).
Assemble and serve
  1. Toast the brioche sandwich buns in a dry skillet over medium heat for 1–2 minutes until lightly golden.
  2. Pile the BBQ jackfruit onto the bottom bun, top generously with cabbage slaw, and add pickles if using.
  3. Serve immediately while the buns are warm and the slaw is crisp-tender.

Notes

Pro tip: simmer uncovered and stir often so the BBQ sauce thickens and clings to the fork-shredded jackfruit. Refrigerate leftover jackfruit and slaw separately for up to 4 days; reheat jackfruit until hot and assemble fresh. Freezing: freeze the jackfruit filling up to 2 months (slaw does not freeze well). Dietary swap: use vegan mayo for a fully plant-based slaw, and choose a BBQ sauce without honey if you want it strictly vegan.