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.
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!
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!
