Brussel Sprout Caesar Salad

Yumna Jawad

Updated Apr 11, 2026

5 from 5 votes

Shaved brussel sprout caesar salad with a simple homemade dressing and pan-fried croutons. Easy to make and holds up well as a side or a meal.

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Prep Time 15 minutes
Servings 6 servings
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Large bowl of the salad with croutons and parmesan cheese with spoon or tongs for serving in the bowl.
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Love a good brussel sprouts salad!

I know it sounds a little silly, but shaving brussel sprouts for a salad is genuinely one of my favorite things to do in the kitchen right now. There’s something almost therapeutic about it. And I don’t know how to explain it, but raw brussel sprouts have this nutty, slightly peppery bite that I just really love, especially tossed in a Caesar dressing.

This brussel sprout caesar salad is one of those recipes I make because I want it, not because I’m trying to be creative. The shaved sprouts hold up well to the heavy Caesar dressing, the croutons are all crispy and buttery, and the Parmesan is all chunky too! I’ve made this Brussels salad as a side, and I’ve also thrown grilled chicken tenders or air fryer salmon on top and eaten the whole bowl as a meal, seriously, soo good!

Happy Cooking!
– Yumna

Brussel Sprout Caesar Salad Ingredients

Ingredients needed to make the recipe
  • Brussel sprouts: One pound is the right amount here. You can shave them on a mandoline for the thinnest, most even slices, or halve them and slice very thin by hand. Read my tips on how to cut brussel sprouts for help. Either way you slice them, you will need to toss them well after slicing to separate the leaves so the dressing can get in between everything.
  • Caesar dressing: Olive oil, avocado mayo, fresh lemon juice, Dijon mustard, Worcestershire sauce, and garlic. Whisking by hand works, but a mini blender does a better job of breaking down the garlic so it blends into the dressing smoothly instead of leaving raw chunks. Use the full juice of one lemon since the dressing needs that acid to balance the richness of the mayo and oil.
  • Croutons: Sourdough or another crusty bread, olive oil, salt, pepper, and garlic powder. Pan-frying the cubed bread gives you croutons with a crunch that holds up better than oven-baked ones. (If you want to bake them, see my recipe for homemade baked croutons) Cut the bread into pieces that are roughly the same size so they brown evenly. Keep an eye on them because they go from golden to burnt faster than you’d expect.
  • Parmesan: I like to use fresh, shaved parmesan, but you can grate it or use store-bought. (I do think freshly grated is worth it here.)

How to Make Brussel Sprout Caesar Salad

Dressing ingredients in mason jar before mixing.
Step 1: Throw all the dressing ingredients in a small food processor or blender.
Dressing ingredients after mixed.
Step 2: Blend it until it’s super smooth and creamy. You can also skip the blending and keep it roughly chopped and chunky, especially if you want a stronger garlic flavor.
Bread cubes on skillet with salt, pepper, garlic powder and olive oil before cooked.
Step 3: Cut up the bread into small chunks and season with salt and pepper, and cook in a skillet.
Bread cubes after cooked on skillet.
Step 4: Fry them with olive oil until they’re golden and crunchy on the outside.
Brussel sprout cut in half with knife slicing it and other sliced ones around cutting board.
Step 5: Shave the brussel sprouts by either slicing thinly by hand or by using a mandoline slicer.
Large bowl of the salad with croutons and parmesan cheese with spoon or tongs for serving in the bowl.
Step 6: Add the shaved sprouts to a bowl and top with the dressing, croutons, and a generous amount Parmesan. Serve cold or at room temperature.

Recipe Video Tutorial

Large bowl of the salad with croutons and parmesan cheese with spoon or tongs for serving in the bowl.

Brussel Sprout Caesar Salad Recipe

Author: Yumna Jawad
5 from 5 votes
This brussel sprout salad recipe uses shaved raw sprouts, homemade Caesar dressing, and crispy croutons. Simple, fresh, and ready in 15 minutes.
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Prep Time15 minutes
Total Time15 minutes
Servings6 servings
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Ingredients
  

Caesar dressing

  • 1/3 cup olive oil
  • 1/4 cup avocado mayonnaise dairy-free
  • Juice of 1 lemon
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 2 garlic cloves minced

Instructions

  • To make the salad dressing, whisk the ingredients together in a bowl until well incorporated. I also like to use my mini blender which blends the garlic well.
  • To make the croutons, heat the olive oil in a skillet over medium high heat. Add the cubed bread, season with salt, pepper and garlic powder, and fry in the pan until golden brown and crunchy. Set aside.
  • To prepare the brussel sprouts, you can use a mandolin to thinly slice them, or you can cut them in half lengthwise and then hold by stem end and cut very thin slices. Toss with your hands or tongs in a bowl to separate the leaves.
  • To assemble the salad, divide brussel sprout into bowls, top with dressing, croutons and shaved Parmesan cheese.
  • Serve cold or at room temperature.

Equipment

Notes

My Top Tip: Toss the sprouts well after shaving. The slices want to clump together. Spend a minute separating the leaves so the dressing actually coats everything instead of just sitting on top.
Storage: Store any leftovers in an airtight container in the fridge for 3-4 days (even with the dressing added). Any leftover dressing on its own will keep well in the fridge for up to 2 weeks.

Nutrition

Serving: 1g, Calories: 505kcal, Carbohydrates: 43g, Protein: 10g, Fat: 33g, Saturated Fat: 4g, Cholesterol: 7mg, Sodium: 539mg, Potassium: 375mg, Fiber: 4g, Sugar: 3g, Vitamin A: 570IU, Vitamin C: 64.6mg, Calcium: 66mg, Iron: 3.6mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
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Recipe Tips

  1. Cut your sprouts as thinly as you can. A mandolin is great for this, or you can carefully use a sharp knife. You can also use a slicing attachment on a food processor. Feel free to take your time!
  2. Remove the outer leaves from the brussel sprouts. These can be tougher to eat and less tender, so peel them off before slicing them.
  3. Dress it just before serving. The shaved sprouts hold up better than lettuce, but the salad is best when the dressing goes on right before eating.

Serving Ideas

Two small bowls of the brussel sprout salad with croutons and dressing on the side

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Comments

  1. Jane C. says:

    Really great salad. One fun add might be slices of avocado. Nice way to rethink a classic.

    Reply
    1. Yumna J. says:

      Thank you! I love the sound of that!!

      Reply
  2. Andreas says:

    Thanks for making my dinner last night so successful. My friends loved the salad so much that they insisted that I share with them my secret: feelgoodfoodie! Can’t thank you enough!

    Reply
    1. Yumna Jawad says:

      That’s so awesome! Glad to hear you liked it so much! 🙂

      Reply
  3. Amy says:

    Delicate & light Brussels sprout, crunchy croutons and tangy dressing: A good variety for salad. Thanks for all your salad recipes

    Reply