Shredded Brussels Sprouts Caesar Salad Recipe

Yields: 4-6 servings
Prep time: 15 minutes
Cook Time: 15 minutes (for croutons)


For the salad

  • 1 pound Brussels sprouts, trimmed and thinly shredded
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/2 cup homemade or store-bought croutons (see instructions below)
  • 1/4 cup chopped fresh parsley (optional)
  • Salt and freshly ground black pepper to taste

For the croutons

  • 1/2 loaf stale bread (preferably sourdough or similar), cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Caesar dressing

  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1-2 anchovy fillets, mashed (optional)
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil


1. Make the croutons

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a medium bowl, toss the bread cubes with olive oil, salt, and pepper.
  • Spread the bread cubes in a single layer on a baking sheet.
  • Bake for 10-15 minutes, or until golden brown and crispy. Set aside to cool.

2. Make the dressing

  • In a medium bowl, whisk together the mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, Worcestershire sauce, anchovies (if using), garlic, salt, and pepper.
  • Slowly whisk in the olive oil until the dressing is smooth and emulsified. Taste and adjust seasonings as needed.

3. Prepare the Brussels sprouts

  • If you don’t have them pre-shredded, trim the ends off the Brussels sprouts and remove any damaged outer leaves.
  • Cut the Brussels sprouts in half lengthwise, and then thinly slice them crosswise. You could also use a food processor with the slicing attachment.

4. Assemble the salad

  • In a large bowl, combine the shredded Brussels sprouts, Parmesan cheese, croutons, and parsley (if using).
  • Add about half of the dressing and toss to coat evenly. Add more dressing as needed to your preference.
  • Season with salt and pepper to taste. Serve immediately and top with more Parmesan cheese if desired.


Make ahead: You can make the croutons and dressing up to a day in advance. Store the dressing in the refrigerator and croutons in an airtight container at room temperature. Shred Brussels sprouts right before assembly.

Adjust the texture: If you like softer Brussels sprouts, massage a tablespoon of the dressing into them before assembling the salad.

Add-ins: Get creative with additional toppings like roasted chickpeas, bacon, chopped nuts, or other cheeses.


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