Raise your hand if you A) are from the Midwest, B) have ever been to a church or community potluck, or C) have eaten at your grandmother’s table.

Hand raised on all three.

If you answered yes on any one of these, you’ve likely experienced a 7-layer salad. Say hello to its vegan cousin.

This recipe was actually a reader request, and seeing as I just mastered Vegan Mayonnaise and Coconut Bacon (and Eggplant Bacon), I figured it was perfect timing.

If you’ve never had a 7-layer salad (or layered salad, as some know it), it’s a layering of lettuce, vegetables, cheese, and bacon. The dressing is typically a mixture of mayonnaise (and often sour cream), and sugar. Healthy, right? ; )

My version mimics the traditional version, only it subs carrots for cheese, coconut bacon for bacon, and naturally sweetened vegan mayo dressing for mayonnaise and sugar.

Did I mention that this is a 30-minute, 10-ingredient recipe? Because it totally is.

I hope you all LOVE this modern take on a classic. It’s:

Crunchy

Fresh

Flavorful

Salty-sweet

Quick + easy

& Seriously delicious

This would make the ultimate side dish to bring along to parties or group dinners. It would pair especially well with entrées like my 1-Pot Red Lentil Chili, Chickpea Sunflower Sandwich, or Curried Potato and Lentil Soup.

For more salad ideas, check out my Garlicky Kale Salad with Crispy Chickpeas, Creamy Kale Salad with Chickpeas & Shallot, 20-minute Asian Kale Salad, Blissed-Out Thai Salad with Peanut Tempeh, White Bean Kale Salad with Tahini Dressing, or Tahini Kale Salad with Kumquats.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!