Vegan Broccoli, Cauliflower and Coconut "Bacon" Salad


For the Coconut “Bacon”

  • 1 tablespoon refined coconut oil, melted
  • 2 cups unsweetened large-flake coconut
  • 2 tablespoons low-sodium tamari
  • 1 ½ teaspoons liquid smoke
  • 2 tablespoons maple syrup
  • ½ teaspoon fine sea salt
  • Freshly ground black pepper

 For the Salad

  • 1 head of Smith's Farm's broccoli, cut into bite-size florets
  • 1 head cauliflower, cut into bite-size florets
  • ½ cup vegan mayonnaise 
  • ½ cup unsweetened coconut vegan yogurt 
  • 1 ½ tablespoons white wine vinegar
  • 1 to 2 tablespoons sugar (optional)
  • ½ teaspoon salt
  • Freshly ground black pepper


  1. Preheat the oven to 350º F.

To make the coconut “bacon":

  1. Combine all the ingredients on a parchment-lined baking sheet, and mix well.
  2. 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.
  3. Remove from the oven and set aside to cool.
  4. In a large bowl, combine the broccoli and cauliflower florets.
  5. In a smaller bowl, whisk together the mayonnaise, yogurt, vinegar, optional sugar, salt, and pepper until well-combined.
  6. Pour the dressing over the broccoli and cauliflower, and mix well to coat. Chill until ready to serve.
  7. Just before serving, add 1 ½ cups of the coconut “bacon” to the vegetable salad, and mix well.

*Note: 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!

Thank you to for this recipe!