Brussel Sprout Caesar Salad Is a Nutritious & Crunchy Twist on the Classic Salad
This Brussels Sprout Caesar Salad is a crisp, flavorful twist on the classic. Shredded Brussels sprouts add crunch, while a creamy homemade dressing ties everything together. It’s packed with fiber and antioxidants, making it a nutrient-rich upgrade from traditional romaine.
For the best texture, shred the Brussels sprouts finely. Add grilled chicken, blackened salmon, or crispy chickpeas for protein, and swap croutons for sourdough breadcrumbs for an extra crunch.
Do you need another salad recipe? Try our best shaved brussel sprout salad, delicata squash salad, or kale apple salad next.
Key Ingredients & Substitutions
- Brussels Sprouts – Shred them finely for the best texture. You can use a sharp knife, mandolin, or food processor.
- Sourdough Croutons – Instead of chunky croutons, turn them into crisp breadcrumbs for a better distribution of crunch. You can use gluten-free bread if needed.
- Parmesan Cheese – free to use a dairy-free alternative if needed.
- Greek Yogurt (or Mayo) – Greek yogurt keeps it lighter, but mayo works for a richer flavor.
- Dijon Mustard & Worcestershire Sauce – Essential ingredients that bring a tangy depth of flavor to the dressing. Use coconut aminos for a gluten-free swap.
- Lemon Juice – Adds brightness. Fresh is best!
How to Make Brussels Sprout Caesar Salad
- Toast the sourdough at 425°F for 10-12 minutes, until golden brown.
- Pulse the sourdough croutons in a food processor to make breadcrumbs.
- Shred the brussels sprouts thinly with a sharp knife, mandolin, or pulse in a food processor.
- Mix the dressing ingredients in a bowl or blend in a food processor.
- Toss shredded brussels sprouts with parmesan and parsley.
- Stir in dressing and top with breadcrumbs, parmesan and black pepper.
Recipe Tips
- Shred Brussels Sprouts Finely – The thinner the shreds, the better the texture. Use a food processor to save time.
- Massage the Brussels Sprouts – If you prefer a softer salad, massage the shredded sprouts with a bit of olive oil before adding the dressing.
- Make It Ahead – Store the dressing separately and toss just before serving for the freshest texture.
- Add Protein – Top with grilled chicken, shrimp, or crispy chickpeas to turn it into a full meal.
Recipe FAQs
Yes, you can eat raw Brussels sprouts in a salad. When shredded or thinly sliced, raw Brussels sprouts can be used as a crunchy and flavorful addition to salads. They do have a bitter taste that can be too strong for some. If that’s the case, you can try marinating them in a dressing to soften their texture slightly and reduce the bitterness.
You can turn this into a warm brussels sprout salad by roasting the shredded brussels sprouts! Roast them at 400°F for 40 minutes, tossing every time minutes. Mix with the remaining ingredients as directed.
Storage Tips
- Store: Keep leftovers in an airtight container for up to 3 days. Store the dressing separately to maintain crunch.
- Make Ahead: Prep the shredded Brussels sprouts and dressing up to 24 hours in advance.
- Freeze: Not recommended, as Brussels sprouts lose their texture when frozen.
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More Easy Salad Recipes
- Thanksgiving salad
- Chipotle roasted sweet potato kale salad
- Shaved brussels sprout salad
- Sweet potato kale salad
Brussels Sprout Caesar Salad
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Ingredients
Brussel Sprout Salad
- 2 cups sourdough bread torn into small pieces
- 3 Tablespoons olive oil divided
- Kosher salt and pepper to taste
- 1 1/2 lbs brussels sprouts trimmed and shredded
- 3 Tablespoons fresh parsley finely chopped
- 1/2 cup grated parmesan cheese
Caesar Dressing
- 1/2 cup Greek yogurt or mayo
- 2 teaspoons dijon mustard
- 2 cloves garlic minced
- 3 Tablespoons fresh lemon juice (about 1 lemon)
- 2 teaspoons Worcestershire sauce or coconut aminos
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon kosher salt
- 2 Tablespoons olive oil
Instructions
- Preheat the oven to 425°F and brush a large sheet pan with olive oil. Toss the sourdough in 2 Tablespoons of olive oil and sprinkle with salt and pepper to taste. Bake for 10-12 minutes, tossing halfway through until they're toasted and golden brown. When they're done, transfer them to a blender or food processor and pulse until they're the size of breadcrumbs.2 cups sourdough bread, 3 Tablespoons olive oil, Kosher salt and pepper
- Shred the brussels sprouts. Use a sharp knife to thinly slice and shred the brussels sprouts (Note 2 shredding options). Cut the stem off and remove any damaged leaves. Cut them in half lengthwise they lay the flat side down and finely slice the raw brussels sprouts into fine shreds.1 1/2 lbs brussels sprouts
- Add the shredded brussels sprouts to a large bowl with remaining Tablespoons of olive oil, parsley, and grated parmesan.1/2 cup grated parmesan cheese, 3 Tablespoons fresh parsley
- Whisk together the Caesar dressing ingredients in a medium bowl. Blend it in a food processor if you want the dressing extra smooth.1/2 cup Greek yogurt, 2 teaspoons dijon mustard, 2 cloves garlic, 3 Tablespoons fresh lemon juice, 2 teaspoons Worcestershire sauce, 1/2 cup grated parmesan cheese, 1/2 teaspoon kosher salt, 2 Tablespoons olive oil
- Right before serving, toss the salad with the dressing. Sprinkle the croutons crumbs on top and serve with more parmesan cheese and fresh crack black pepper if desired.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn
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Do not skip the sweet potatoes! They add even more flavor and texture to an already delicious salad. We’ll be making this again!