Shredded Brussel Sprout Caesar Salad

Okay, brussel sprouts always get such a bad reputation. Most people think of them as those little green balls that your grandma boiled and put absolutely no flavor or seasoning on. We all probably dreaded seeing these on our plate as a kid. Myself included. BUT let me tell you, my perception of brussel sprouts as an adult has definitely changed, and there are so many great ways to use them, like this shredded brussel sprout caesar salad.

Why you’ll love this brussel sprout caesar salad:

• Make it in under 45-minutes
• It’s vegan-friendly or could be made vegetarian 
• It is the perfect side dish or main course
• Loaded with yummy nutrients from the brussel sprouts

What are the health benefits of brussel sprouts?

Brussel sprouts do not lack in benefits. These little veggies are low in calories, but high in fiber, vitamins, and minerals. In particular, vitamin K which is necessary to prevent blood clotting and to keep your bones healthy. Brussel sprouts are also rich in antioxidants, omega-3 fatty acids that are always needed in a diet that doesn’t contain fish or seafood, and last but not least, they can help reduce inflammation. 

See? These glorious greens are so dang amazing!

How do you make brussel sprout caesar salad?

It’s this simple. Follow these steps:

1. Preheat the oven to 400F and live two baking sheets with parchment paper
2. To one baking sheet add the potatoes and bread. Dust with the 3 tbsp. of olive oil and salt and pepper. Cook for around 25-30 minutes, turning them occasionally to avoid any burning
3. To the other baking sheet add the brussel sprouts and dust with the garlic powder and umami powder.  bake for 20 minutes and turn halfway through to promote even cooking.  Watch closely to avoid burning
4. While that bakes, prepare the dressing by adding all the ingredients to a jar and shake to combine
5. Let the other ingredients cool, then combine everything in a large mixing bowl, drizzle with your desired amount of dressing, and dust with the parmesan cheese

That. Is. It. You can thank me later by leaving a starred review and comment below 😉

Want something to try? Checkout my amazing garlic confit!

Other recipes you’ll love:

• Garlic Roasted Brussel Sprouts
• Healthy Lemon & Herb Baked Zucchini
• Creamy Vegan Lentils with Spinach
• Roasted Potato Salad
• Creamed Corn Recipe

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Shredded Brussel Sprout Caesar Salad

4.72 from 14 votes

This Brussel Sprout Caesar Salad will knock your socks off. It'll completely transform everything you thought brussel sprouts and caesar salad could be!

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Vegetarian, Vegan Meals

Cuisine Italian-Inspired

Servings 4

Ingredients

  

1x2x3x

• 3 tbsp. olive oil
• salt and pepper to taste
• 1 tbsp. garlic powder
• 1 tbsp. umani powder optional
• 4 cups Brussel sprouts thinly sliced
• 1 1/2 cups mini potatoes halved or quartered depending on size
• 1 1/2 cups stale or regular bread cut into bite-size pieces

For the dressing:

• 2 tbsp. vegan mayo
• 2 tbsp. olive oil
• 1 tbsp. dijon mustard
• 1 tbsp. capers
• 1 tbsp. vegan Worchester sauce
• juice of one lemon
• salt and pepper to taste
• 1 tsp garlic powder
• 1/4 - 1/2 cup shaved vegan or regular parmesan cheese to serve
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Instructions

 

• Preheat the oven to 400F and live two baking sheets with parchment paper.
• To one baking sheet add the potatoes and bread.  Dust with the 3 tbsp. of olive oil and salt and pepper. Cook for around 25-30 minutes, turning them occasionally to avoid any burning.
• To the other baking sheet add the brussel sprouts and dust with the garlic powder and umami powder.  bake for 20 minutes and turn halfway through to promote even cooking.  Watch closely to avoid burning.
• While that bakes, prepare the dressing by adding all the ingredients to a jar and shake to combine.
• Let the other ingredients cool, then combine everything in a large mixing bowl, drizzle with your desired amount of dressing and dust with the parmesan cheese.
• That. Is. It. You can thank me later by leaving a starred review and comment below 😉

Video

Notes

If you do not have lemon for the dressing you can use white vinegar.

My favourite vegan parm is by VioLife

You can omit the potatoes entirely if you don't fancy them, just use less dressing when drizzling at the end.

The dressing with last 5 days in a tightly sealed jar in the fridge.

Review This Recipe Let us know how it was!

4.72 from 14 votes