This shredded brussels sprout Caesar salad is tossed in a creamy dressing without eggs or anchovies that’s wonderfully lemony and garlicky.
Roasted brussels sprouts are good, but sometimes raw ones are even better, especially when you use them as the base of a salad.
You can shred them with a mandolin or a food processor fitted with a shredding disc or slicing blade. The other option is to slice them thinly with a sharp knife. Then you have essentially created super-charged nutritious lettuce with the color of basic salad greens that offers so much more including a crisp bite and lots of personality.
To officially (or sort of unofficially) Caesar-ize the salad, I make an egg free dressing without anchovies that still has the brightness and creaminess of a classic Caesar salad. I also add plenty of Parmesan.
If you haven’t been convinced yet to join the raw brussels sprouts club, definitely try this salad.
The usual salad has romaine lettuce, Parmesan and croutons. Where things get most interesting is the classic Caesar dressing. With raw egg yolks, anchovies, worcestershire sauce, mustard and garlic, it turns out salty and a smidge fishy and it really coats the leaves.
First, I realize that the dressing of this salad is vegan, but the salad itself is not since it involves Parmesan. I know I’m not the only one who is more likely to eat raw egg yolks in cookie dough than salad dressing! Also, anchovy paste is not something that I typically keep in my kitchen.
To add that creaminess from the combination of egg yolks and mustard, I reach for tahini instead. This sesame seed paste adds something rich and nutty. For that briny flavor, I use chopped capers. The result is a healthier dressing that may not follow the traditional recipe, but is definitely is a nod to its essence.
This is what you need:
You can approach this recipe in three steps:
To me, a Caesar salad is special enough to be a main dish for lunch and even dinner. If you aren’t vegetarian, you can add a protein like chicken or even salmon. I also think that brussels sprouts are more filling than romaine or other more standard lettuces. This is another reason to feel free to serve it like an entrée salad if you want.
On the other hand, if you are planning a dinner with an Italian menu, the salad is a great way to make a simple leafy green side dish.
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This shredded brussels sprout Caesar salad is tossed in a creamy dressing without eggs or anchovies that’s wonderfully lemony and garlicky.
You can shred brussels sprouts using the shredding disc or slicing attachment of a food processor or a mandolin. You can also slice them thinly with a sharp knife. Trim the stem ends and remove any wilted outer leaves before shredding.
The salad is best eaten the day it is made.
Extra dressing can be stored in an airtight container in the refrigerator up to 4 days.
Keywords: shredded brussels sprout salad, brussels sprout caesar salad
This is my all time favorite salad dressing thank you for sharing. I’ve been making it with Napa cabbage and using fish sauce instead of anchovies. The fish sauce is always on hand in the fridge. I made it without any changes the first time and it still taste the same with the fish sauce substitution 🙂
What a fun way to change up regular ceasar salad.
YUM! I love brussels!
This was rly good. I made a few alterations based on what I had in the kitchen, but was still awesome. (used a little wasabi instead of mustard for the dressing, and no anchovies, + was good) Probably would have never tried shredded, raw brussell sprouts if it weren’t for this recipes
★★★★★
These alterations sound great. Wasabi!!! I’m so glad you discovered raw sprouts!