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 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


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.

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!