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Brussels Sprouts Caesar Salad is a fresh twist on the classic, with thinly shaved Brussels sprouts, creamy lemon-garlic dressing, and crunchy cashews for the perfect crisp, refreshing side!
Here is Why This Brussels Sprouts Salad Recipe Works
Brussels, but better: Shaved Brussels sprouts add way more texture and flavor than the usual Caesar greens.
Homemade Caesar magic: Forget the bottled stuff. This zesty lemon garlic dressing has all the bold Caesar flavors, made right in your kitchen.
Cashews for the win: Who needs croutons? Cashews bring a satisfying crunch and a little something different.
Easy but impressive: With simple ingredients and minimal prep, you’ll look like a salad genius in no time!
The Ingredients
- Produce: Brussels sprouts, parsley, garlic, lemon
- Pantry: Olive oil, cashew nuts, Anchovies
- Pantry seasonings: Salt, Worcestershire sauce
- Condiments: Dijon mustard, plain yellow mustard, mayonnaise
Variations
Smoky Almond Brussels Caesar Salad: Swap cashews for ½ cup of smoked almonds and add ¼ cup of crumbled bacon.
Panko Crunch Brussel Sprout Salad: Replace cashews with ½ cup of toasted panko and ¼ cup grated Parmesan.
Avocado Caesar Brussels Salad: Toss in one diced avocado.
Tips for Success
- Use a mandolin or food processor to get those Brussels sprouts as thin as possible.
- Freshly squeezed lemon juice brings out a brighter, tangier flavor but bottled juice will work in a pinch.
- Make sure the garlic and anchovies are mashed into a smooth paste for a dressing that’s rich and evenly flavored. No big chunks allowed!
- Toss in the cashews right before serving to keep them nice and crunchy.
Storage
Refrigerate: Place the salad in an airtight container and store it in the fridge for up to 2 days. Note that the Brussels sprouts may soften a bit as they sit, but they’ll still taste great.
Freezing: This salad isn’t ideal for freezing.
Brussels Caesar Salad: Bold, Zesty, and Crunchy
This Brussels Sprouts Caesar Salad is a fresh, flavorful twist that’ll make you forget about boring greens! With crisp Brussels, zesty dressing, and crunchy cashews, it’s a satisfying dish that’s simple enough for any day yet packed with bold taste.
More Recipes You Will Love
- Honey sriracha Brussels
- Roasted Brussels and carrots
- Roasted Brussels with balsamic
- Roasted Brussels with Balsamic
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Shaved Brussels Sprout Salad With Casaer Dressing
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Ingredients
- 1-½ pounds of brussels sprouts
- ¼ cup chopped parsley
Caesar Dressing:
- 2 cloves garlic, minced
- ¼ teaspoon salt
- 3 anchovies
- 1 tablespoon dijon mustard
- ½ teaspoon plain yellow mustard
- ½ teaspoon Worcestershire sauce
- ⅓ cup fresh lemon juice
- ⅔ cup olive oil
- 4 tablespoons mayonnaise
- ½ cup cashew nuts
Instructions
- Wash the brussels sprouts, trim the ends and remove any discolored leaves. Slice the brussels spouts just as thin as you possibly can with either a food processor or a mandolin. Transfer to a large salad bowl, add the chopped parsley and set aside while you make the dressing.
- In a large bowl add the minced garlic, salt and the anchovies. Using the back of a fork, mash and mix the garlic, salt and anchovies until you have a paste. Mix in the mustards and worcestershire sauce. With a small whip mix in the lemon juice, olive oil and the mayonnaise until well incorporated, thick and creamy.
- Pour the dressing over the shaved brussels sprouts, add the cashew nuts and toss together.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
This is delish! I’m so glad you posted it, we love Brussels sprouts and this certainly will be a favorite of ours. kI thought the anchovies wouldn’t smash, but kept at it, and they cooperated. I’m thankful for you two and this wonderful site, my go-to when I’m looking for something different and new.
Hi, Laura, I am so happy you enjoyed this salad—and our site! This is a great salad for anytime of the year! Thanks for all your comments. 🙂
I grew up when all Brussels sprouts were cooked to death. So very few people I knew liked them. It took me years before I could face them, but once I started cooking them — by NOT overcooking them! — I really grew to love them. Terrific recipe, thanks. BTW, I’m taking off the rest of the year, so I’d like to wish you happy holidays!
Hey, John! Merry Christmas and Happy New Year…..enjoy your blog-free vacation! 🙂 There is an old saying, if you can smell the cabbage cooking, you have over cooked it. I think it is the same for brussels sprouts. 🙂