Warm Brussels Sprouts Salad With Coconut Bacon | VegNews

Ingredients

• For the coconut bacon:
• 1⅓ tablespoons soy sauce
• 1½ teaspoons liquid smoke
• 1½ teaspoons maple syrup
• 1½ teaspoons olive oil
• ⅛ teaspoon ground black pepper
• 1 cup large coconut chips or flakes
• For the Brussels sprouts salad:
• ¼ cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon apple butter
• 1 teaspoon dried thyme
• ¼ teaspoon dried sage, crumbled
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon salt
• 1 pound Brussels sprouts, finely shredded (about 8 cups)
• ½ cup toasted hazelnuts, roughly chopped