Name: Broccoli, Cauliflower, and Coconut Bacon Salad
Cook time: 15 min
Total time: 15 min
Ingredients: 1 tbsp refined coconut oil, melted; 2 cups unsweetened large-flake coconut; 2 tbsp low-sodium tamari; 1 ½ tsp liquid smoke; 2 tbsp maple syrup; ½ tsp fine sea salt; Freshly ground black pepper; 1 head broccoli, cut into bite-size florets; 1 head cauliflower, cut into bite-size florets; ½ cup vegan mayonnaise (like Just Mayo or Vegenaise); ½ cup unsweetened vegan yogurt (I use coconut yogurt); 1 ½ tbsp white wine vinegar; 1 tbsp sugar (optional); ½ tsp salt; Freshly ground black pepper

For the Coconut “Bacon”

1 tbsp refined coconut oil, melted

2 cups unsweetened large-flake coconut

2 tbsp low-sodium tamari

1 ½ tsp liquid smoke

2 tbsp maple syrup

½ 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

½ cup vegan mayonnaise (like Just Mayo or Vegenaise)

½ cup unsweetened vegan yogurt (I use coconut yogurt)

1 ½ tbsp white wine vinegar

1 tbsp sugar (optional)

½ tsp salt

Freshly ground black pepper

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!