An alternative to classic Caesar salad, this easy vegetarian Brussel Sprout Salad is tossed in a Caesar dressing and topped with crispy homemade croutons!
Brussel sprouts are a fabulous winter vegetable, especially when roasted in the oven. But I’m also in love with what happens when you thinly slice brussel sprout to make a fresh brussel sprout salad with it. It turns into a wonderful light and fresh slaw. I made this shaved brussel sprout salad last year, and now I’m making a different version of it inspired by a classic Caesar salad.
What you need to make brussel sprout salad:
- 1 pound bag of fresh brussel sprouts
- Crusty day-old bread like sourdough or french baguette
- Parmesan cheese – in the spirit of this caesar inspired salad
- A few pantry items for the Caesar dressing: olive oil, mayo, dijon mustard, worcester sauce and garlic
How to make brussel sprout salad
I start out by preparing the brussel sprouts. I trim the ends, cut them in half lengthwise and then thinly slice with a sharp knife. It’s a little tedious, but oddly therapeutic. You can also find buy shaved brussel sprouts and save yourself the food chopping therapy.
Next I make the dressing. I love using my Cuisinart Smart Stick hand blender for making dressings. It’s quick and easy and gets me the perfect consistency, without any chunks of garlic leftover. Throw all the dressing ingredients in there and give it a whirl! It has such a bomb flavor with the pungent garlic, the creamy vegan mayo and the tangy Dijon mustard .
I purposely make extra to have it on hand for different salads throughout the week.
As much as I love that Caesar dressing for this brussel sprout salad, I think the homemade croutons are really what make it special. I think they’re the best homemade croutons ever, and I make them all the time for my soups and salads. I have never ever bought croutons for my house because it’s so easy to make your own, and the flavor is way better!
You can bake the croutons or fry them. I personally think the fried ones taste better because they absorb all that rich olive oil into the bread! The croutons get nice and crunchy on the outside but stay chewy on the inside. They truly make the salad stand out!
So you have the thinly sliced brussel sprouts, the dressing the croutons, along with some good aged parmesan cheese. Now it’s just about assembling it all together and devouring it!
This is one of my favorite salads ever!
- Light and delicate brussel sprout
- Crunchy croutons
- Tangy dressing
- and sharp Parmesan cheese to pull it all together.
- Add some chicken to make it an entree salad, or just enjoy it as is!
If you’ve tried this healthy-ish feelgood Brussel Sprout Salad recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
For more delicious salad recipes:
Brussel Sprout Salad
- 1 pound fresh brussel sprouts
- 1/4 cup Caesar dressing see below
- 6-8 slices sourdough bread or other crusty bread
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- Grated Parmesan cheese for serving
- 1/3 cup olive oil
- 1/4 cup avocado mayonnaise dairy-free
- Juice of 1 lemon
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Worcester sauce
- 2 garlic cloves minced
- 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 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 assemble the salad, divide brussel sprout into bowls, top with dressing, croutons and shaved Parmesan cheese.
- Serve cold or at room temperature.