Coconut bacon is the ideal meat-free alternative in this supergreen salad if you’re still craving that crunchy texture with added spice.
SERVES 6 // COOKING TIME 20 min
For the coconut bacon
1 tbsp soy sauce
1 tsp sriracha
1 tsp paprika
½ tsp honey
½ cup dried coconut flakes
For the dressing
6 tbsp olive oil
6 tbsp red wine vinegar
Salt and black pepper
1 tsp honey
2 green cabbages, shaved
10 Brussels sprouts, shaved
Handful spinach, finely sliced
1 cup sugar snap peas, finely sliced
1. Preheat oven to 180°C.
2. For the coconut bacon, mix the soy sauce, sriracha, paprika and honey in a bowl. Add coconut flakes and coat well.
3. Scatter on a baking tray and bake for 5–6 minutes, tossing halfway through. Watch carefully so they don’t burn. Remove from the oven and leave to cool.
4. For the dressing, mix all ingredients together until emulsified.
5. To assemble, toss the cabbage, Brussels sprouts, spinach and sugar snaps in the dressing, arrange on a serving plate and top with the coconut bacon.
Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za
Leftover coconut flakes? Add them to this nutritious cashew nut cluster with raisins.