- Finely slice red onion and sweat with vegetable oil for 10 minutes.
- Mix with picked jackfruit,KNORR Barbecue sauce and keep warm over low heat.
- Season to taste.
- On mandolin cut white cabbage thinly and julienne the carrots.
- Mix with HELLMANN's Vegan Mayoand sliced spring onion.
- Slice and toast the buns.
- Fill with BBQ jackfruit and slaw.
- Serve with spiced jacket potato wedges.