This shredded brussels sprout Caesar salad is tossed in a creamy dressing without eggs or anchovies that’s wonderfully lemony and garlicky.
- For croutons
- 1–1/2 cups torn sourdough bread
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- For dressing
- Juice of 1 lemon
- 2 tablespoons tahini
- 1 teaspoon Dijon mustard
- 2 garlic cloves, minced
- 1 tablespoon chopped capers
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- For salad
- 1–1/2 pounds brussels sprouts, trimmed and shredded
- 1/4 cup chopped parsley
- 2 scallions, thinly sliced
- 1/3 cup grated Parmesan plus more for serving
- For the croutons, preheat the oven to 375 degrees F. Toss the bread with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper on a large baking sheet. Spread into a single layer. Toast the croutons until golden brown, about 12-15 minutes, flipping over halfway through toasting.
- For the dressing, whisk together the lemon juice, tahini, mustard, garlic, capers, salt, pepper and olive oil in a small bowl until fully combined.
- For the salad, stir together the brussels sprouts, parsley, scallions, parmesan and croutons in a large bowl. Drizzle in the dressing, tossing to combine. Top the salad with more Parmesan when serving.
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!