By Chef Sara
This satisfying Broccoli, Cauliflower, and Coconut Bacon Salad recipe includes a deliciously creamy, sweet and tangy dressing. It was a big hit at family gatherings when I was growing up in southeastern Ohio. Because pigs are friends, not food, I now use homemade coconut “bacon” to give this salad its savory, smoky edge. Vegan mayonnaise and yogurt stand in for the non-vegan versions. It’s just as delicious as I remember. With so many compassionate options on the market for products like mayonnaise and yogurt, there’s really no reason not to use them. Non-veg family members don’t know the difference, but the animals sure do.
Broccoli, Cauliflower, and Coconut Bacon Salad
This satisfying Broccoli, Cauliflower, and Coconut Bacon Salad recipe includes a deliciously creamy, sweet and tangy dressing.
Ingredients
For the Coconut “Bacon”
- 1 tbsp refined coconut oil, melted
- 2 cup unsweetened large-flake coconut
- 2 tbsp low-sodium tamari
- 1 1/2 tsp liquid smoke
- 2 tbsp maple syrup
- 1/2 tsp fine sea salt
- Freshly ground black pepper
For the Salad
- 1 head broccoli, cut into bite-size florets
- 1 head cauliflower, cut into bite-size florets
- 1/2 cup vegan mayonnaise (like Just Mayo or Vegenaise)
- 1/2 cup unsweetened vegan yogurt (I use coconut yogurt)
- 1 1/2 tbsp white wine vinegar
- 1 tbsp sugar (optional)
- 1/2 tsp salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 350º F. To make the coconut “bacon”, combine all the ingredients on a parchment-lined baking sheet, and mix well. Spread the coconut into an even layer, and place in the preheated oven. Bake for 12 to 15 minutes, stirring every 5 minutes to prevent burning until the “bacon” is evenly browned and no longer smells like coconut. Remove from the oven and set aside to cool. In a large bowl, combine the broccoli and cauliflower florets. In a smaller bowl, whisk together the mayonnaise, yogurt, vinegar, optional sugar, salt, and pepper until well-combined. Pour the dressing over the broccoli and cauliflower, and mix well to coat. Chill until ready to serve. Just before serving, add 1 ½ cups of the coconut “bacon” to the vegetable salad, and mix well. You will have more coconut “bacon” than necessary for the salad – it’s fantastic on a vegan BLT sandwich, as a salad topping, or just as a snack on its own. The coconut “bacon” will lose some of its color and crunch after being added to the salad, but it will still taste wonderful!
