Brussels Sprout Caesar Salad

5 from 1 vote

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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. It has sourdough croutons that give it lots of toasted crunch. You can serve this salad as a side dish or main for any meal. Raw brussels sprouts are great for salads instead of lettuce.

Caesar salad with brussels sprouts in a bowl.

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.

What’s In A Caesar 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.

Shredded brussels sprout Caesar salad in a bowl.

A No Egg Homemade Caesar Dressing Without Anchovies

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.

Ingredients & Substitutions

Ingredients for salad including brussels sprouts, parsley, lemon, tahini, scallions, olive oil, Parmesan and bread

This is what you need:

  • Brussels sprouts absolutely make this salad unique, so it’s worth taking the time to shred them. But I am such a fan of the dressing that if you were looking for a shortcut, my first recommendation for an alternate green would be cabbage, which you can buy already shredded. Brussels sprouts are part of the cabbage family, so this swap will still give you great results.
  • Bread: For the crunchy croutons, I prefer sourdough. It has a certain hint of tangy flavor that’s even better when it’s toasted with olive oil, salt and pepper.
  • Parmesan: It’s hard for me to imagine a Caesar without this salty Italian cheese. I fold grated Parmesan throughout the shredded sprouts.
  • Olive oil: Extra-virgin olive oil is my choice for both the croutons and in the dressing. As always with any simple recipe with few ingredients, it’s important to use high-quality oil.
  • Salt & pepper: Seasoning for both the croutons and the dressing are key to bring out all the flavors of the salad.
  • Caesar dressing: This Caesar dressing is a combination of olive oil, fresh lemon juice, tahini, mustard, garlic, capers, salt and pepper. It’s a more pantry-friendly version that’s vegan too.

How To Make A Brussels Sprout Caesar Salad

You can approach this recipe in three steps:

  1. Make the croutons. Preheat the oven to 375 degrees F. Toss the torn bread with olive oil, salt and pepper. I do this right on a large rimmed baking sheet, so I save myself from washing a bowl. Always spread the bread across the entire pan in an even layer, so the pieces aren’t overlapping. This will help them toast and turn golden brown.
  2. Make the dressing. Whisk together the lemon juice, tahini, mustard, garlic, capers, salt, pepper and olive oil in a small bowl until fully combined. You can do this prep while the croutons are in the oven.
  3. Assemble the salad. In a big bowl, stir together the shaved brussels sprouts, parsley, scallions, parmesan cheese and croutons. Drizzle in the dressing and toss to combine. Divide the salad into bowls or keep it on a single serving plate and top with Parmesan before serving.
Bread on sheet pan before and after it is toasted in the oven to make croutons.
Combining the ingredients for the shredded brussels sprout salad in a bowl and stirring them together.


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.

More Brussels Sprout Salad Recipes

Kale Brussels Sprout Pear Salad
Roasted Brussels Sprout Potato Salad
Brussels Sprout Apple Salad
Shaved Brussels Sprout Salad

Brussels Sprout Caesar Salad

5 from 1 vote
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4
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.


Calories: 285kcal | Carbohydrates: 26g | Protein: 11g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 7mg | Sodium: 1144mg | Potassium: 792mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1741IU | Vitamin C: 159mg | Calcium: 180mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad
Cuisine: Italian
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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Recipe Rating


  1. 5 stars
    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

  2. 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 🙂