Cabbage and jackfruit Chiktay

INGREDIENTS:

1/2 medium organic green or purple cabbage shredded (can have a mixture of both)

1 pkg (7 oz or more) organic unseasoned young jackfruit

2 chayote thinly sliced

1 bunch organic radishes (optional) thinly sliced 

1 big organic vidalia onion thinly sliced

1/4 cup extra virgin olive oil

2 sheets kombu sea weed

2 sheets nori sea weed

1 tbs organic kelp powder (more or less)

juice of one lime

1 tbp onion powder

1 tbs dry parsley flakes

salt to taste

DIRECTIONS:

Boil jackfruit in salted water along with kombu sheets for about an hour until jackfruit is soft. When its soft enough, shred with two forks while still in the broth; break up kombu also. Let the broth dry out and cool.

While that's boiling wash and prep the veggies. Place all sliced veggies in a big glass or stainless steel bowl. Mix in prepared jackfruit and kombu. Add in lime juice, onion powder, parsley flakes and oil. Mix well. Add in about 1 tsp of pink salt (more or less depending on preference). Continue to mix well. Add in kelp powder and break up nori in long slender pieces. Keep mixing until all ingredients are fully integrated. And voila! Enjoy as a salad or filling in wraps or eat with toast right away.

*Note: can use any fresh veggies of choice than can easily be sliced.