Kale salad with vegan bacon and sweet mustard


  • 1 kale plant
  • ¼ of purple cabbage and cabbage white
  • ½ tza of some dried fruit that you taste: nuts, chestnuts, almonds, peanuts
  • 1 sliced red apple
  • || for bacon vegan ||
  • 10 sheets of rice paper (they are made in Chinatown, it has the best price besides)
  • ½ cda of smoked pepper
  • 1 tbsp liquid smoke (check vegan)
  • 1 tbsp brown sugar
  • ½ tza of soy sauce
  • 1 pinch of pepper
  • 1 tbsp water
  • ¼ cup of coconut oil
  • || for the dressing ||
  • ½ tza of mustard
  • 1 tsp of brown sugar
  • 1 tsp agave or corn syrup
  • Sunflower oil
  • Salt and pepper


Mix all the ingredients well in a bowl to achieve the “bacon sauce”.

Using scissors, cut the rice paper into strips two centimeters wide.

In a baking pan with parchment paper brushed with coconut oil, place half of the strips and brush on one side and the other with the bacon sauce. Repeat the same with the other strips and stack them in half with the ones on the plate.

Cook them for 4′ in an oven at 180º and brush them again. When they are golden brown, remove them from the oven and let them cool to room temperature. They have to be crispy.

In a bowl, mix all the ingredients and add the oil little by little to emulsify. Store in the refrigerator in a jar until the salad is served.

Cut the kale, using only the leaves, not the stems. Also the cabbage, the apple and chop the dried fruit that you like the most.

Mix the salad and add the bacon and the dressing/dressing.

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