This Vegan Tequilaberry Salad is an easy and delicious side salad to bring to BBQs, potlucks, and family gatherings. Serve with soups, sandwiches, pizza, pasta, and more as it goes well with just about anything and everything! It’s decadent, crunchy, tangy, slightly sweet, and sure to be a hit with both kids and adults.

salad with vegan bacon bits and a sweet, tangy dressing

The once famous Tequilaberry salad has just been veganized! This popular side salad was once served at a very popular restaurant here in Minnesota back in the day, called Tequilaberry’s. That restaurant has since closed; however, people are still enjoying this recipe, and now thankfully, vegans can, too! There are many variations and some surprisingly strong opinions online about the ingredients of this salad. Some swear that it’s half mayo and half sour cream. Others insist that there’s apple cider vinegar in the dressing. Some sites even name an exact mayonnaise brand! Nevertheless, I’m going with the recipe our parents used to serve on the holidays, with some vegan-friendly swaps, of course! Here’s what you need:

Vegan Tequilaberry Salad Ingredients:

Iceburg Lettuce
Cauliflower
Vegan Bacon Bits
Dairy-Free Parmesan Cheese
Vegan Mayo
Plant-Based Milk
Sugar

Tips For Making This Salad

If you can, make the bacon bits ahead of time, especially if guests will be present.
To make it easier, throw the cauliflower florets into a food processor and pulse a few times instead of chopping by hand.
You can use iceburg or romaine lettuce; just don’t get all fancy by using spinach or kale!
To prevent your salad from getting soggy, make the dressing ahead of time, but wait until right before serving to toss with the remaining ingredients.
Some recipes call for bacon grease in the dressing. If anyone wants to add a tablespoon or two, I did find this recipe online from The Gentle Chef. There are also store-bought versions of this stuff – who knew?!?
For more crunch, try adding sunflower seeds or slivered almonds.
A mix of broccoli and cauliflower would also work since they can be purchased together in a bag, making it even easier!

once famous tequilaberry salad now with vegan bacon bits

There’s really no compromise when it comes to vegan cooking. It’s better for us, for the animals, and for our environment, so make this salad and share it with the ones you love – whether they’re vegan or not!

If you make this recipe, let me know! Please leave a comment, rate it (once you’ve tried it), and be sure to tag me. And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!

Lots of love, Allison

More Copycat Recipes:

Vegan Hibachi Dinner with Teriyaki Tofu

Whole Foods Blackened Chick’n Salad

Vegan Panera Autumn Squash Soup

tequilaberry salad with lettuce, cauliflower, vegan bacon bits, and a tangy dressing

Vegan Tequilaberry Salad

Allison Mulcahy

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Prep Time 15

Cook Time 15

Course Salad, Side Dish

Cuisine American, Vegan

Servings Servings

Calories 323 kcal

Ingredients

1 Head Iceberg Lettuce Chopped
½ Head Cauliflower Chopped
½ Cup Vegan Parmesan Grated
1 Batch Vegan Bacon Bits
1 Cup Vegan Mayo
¼ Cup Sugar
3 Tablespoons Plant-Based Milk Plain, unsweetened

Instructions

Combine dressing by mixing mayo, sugar, and milk. Store in the fridge until ready to use.
Right before serving, toss lettuce, cauliflower, bacon bits, and parmesan with dressing.

Notes

I add the cauliflower to a food processor and pulse a few times. It’s faster than chopping by hand.

To prevent the salad from getting soggy, mix the dressing in right before serving. It does not store well once combined.

Nutrition

Calories: 323kcalCarbohydrates: 18gProtein: 4gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 392mgPotassium: 220mgFiber: 3gSugar: 10gVitamin A: 350IUVitamin C: 19mgCalcium: 49mgIron: 1mg

Tried this recipe?Tag me @mnveghead