My god, we adore this salad! It’s exactly what it sounds like: a mountain of shredded Brussels sprouts mixed with caesar salad dressing, but then…. then it gets topped with homemade croutons and truffle oil. It’s familiar, yet elevated. We’ve enjoyed similar dishes at countless restaurants over the years and we are so, so happy to be sharing our version with you today!
Crunchy, raw shredded Brussels sprouts are tossed with a creamy homemade Caesar salad dressing, lots of shaved Parmigiano Reggiano cheese, freshly cracked black pepper, and — our favorite ingredient! — truffle oil. Don’t underestimate the effect a tiny amount of truffle oil can have on a dish!
Use just enough dressing to coat the sprouts (and promise me you’ll try my pesto Caesar dressing next!), making sure they don’t feel weighed down or gloppy, then serve with a few (okay, a lot) toasted croutons mixed in. This Caesar inspired shredded Brussels sprouts salad will likely be on constant rotation in your house!
For more delicious, easy salad recipes, check out my shaved Brussels sprout, orange, and shrimp salad, this no-cook kale and Brussels sprouts salad, or this Asian-inspired Brussels sprout slaw.
Ingredients Needed
- Brussels sprouts, shredded (instructions below!)
- Shaved Parmigiano Reggiano
- Homemade Caesar salad dressing
- Freshly cracked black pepper
- Truffle oil (or truffle honey!)
- A rustic loaf of bread to make homemade croutons
Yes, truffle oil is a bit of an indulgence, but there are so few ingredients in this salad and we think that one may just be the most important. The truffle oil has the ability to make the salad feel lighter — despite the creamy dressing! Well worth the cost.
How To Shred Brussels Sprouts
There are 3 ways to cut or shred Brussels sprouts that we’re highlighting here. Choose whichever method is quickest and most efficient for you!
- Halve each sprout, discarding any outer leaves that are discolored, then place cut side down on a cutting board. Thinly slice into ribbons.
- Use the slicing attachment on a food processor.
- Shred whole brussel sprouts individually on a madonline.
We utilize the first method, but there’s no wrong way to shred sprouts… just shred ’em!
Caesar Salad Dressing
We are convinced that homemade caesar salad dressing reigns supreme to pretty much any store bought varieties 10x out of 10.
Our simple caesar salad dressing takes 5 minutes and can be made in a food processor.
For homemade Caesar dressing, you’ll need the following: good mayonnaise (we love Duke’s!), anchovies, fresh parsley, fresh lemon juice, grated parmesan cheese, garlic, and Dijon mustard.
Can you use store bought? Absolutely. Cindy’s Roasted Garlic Caesar (which we can grab at Whole Foods) is our go-to when we can’t make it ourselves!
Variations on Shredded Brussel Sprouts Salad
Serve it as a vegetarian salad or top it with grilled chicken, salmon, shrimp, or halloumi to enjoy as an entrée.
Craving a caesar salad sandwich? Throw the shredded brussel sprouts filling into a pita or wrap. Makes the most delicious and easy lunch!
Our absolute favorite way to serve this salad? Over a crispy fried risotto cake! This is how we were initially introduced to this salad in restaurants, and the combination of warm, crunchy (yet creamy!) risotto cake underneath the crunchy brussel sprouts is so texturally pleasing!
Looking for another brussel sprouts salad? Check out our warm brussel sprouts slaw with Asian vinaigrette! And don’t forget our simple guide on how to roast brussel sprouts so they’re perfect every single time.
One bite and you’ll see why we make this salad over and over and over. It is just so reliably good!
Wine Pairings!
As part of my Date Night In series, I’m offering up a few wine suggestions to serve alongside. We recommend light, crisp white wines with enough acidity to cut through the creaminess of the Caesar salad dressing.
Whites – Any Loire Valley white would work well here, such as Pouilly-Fumé, Chenin Blanc, or even Muscadet (generally sweeter). We also love pairing Caesar salad with Picpoul de Pinet (from Languedoc). The key takeaway: choose a wine that is zesty and acidic to match the acidity in the Caesar salad dressing.
Red – Prefer red wine? We’ll stick with the Loire Valley and suggest Cabernet franc, which has a similar burst of acidity as white wines from the region.
Rosé – Look for a bone dry rosé with origins from Loire Valley or Languedoc; any combination of the above mentioned grapes would work well!
If you make this easy Shredded Brussels Sprouts Salad, please let me know by leaving a rating and review below!
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For more recipes from our Date Night In series, check out the following:
- Mozzarella caprese gazpacho
- Spaghetti alle vongole
- Skillet chicken with white beans and kale
- Creamy polenta with roasted mushrooms
Tell Us What You Think!
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A Truly Perfect Shredded Brussels Sprouts Caesar Salad
Video
Equipment
Ingredients
For the Croutons
- ⅔ cup artisan bread, ripped into small ¼-inch pieces for croutons, see note below
- 2 Tbsp extra-virgin olive oil
- ½ tsp kosher salt
For the Salad
- 1 lb Brussels sprouts
- ½ cup homemade or store-bought Caesar salad dressing, plus more, as wanted
- ½ tsp freshly cracked black pepper
- ⅓ cup shaved Parmigiano Reggiano cheese
- 2 tsp truffle oil
- flaky sea salt
Instructions
- Make the croutons. Preheat oven to 375°F (190°C). Spread torn bread on a rimmed baking sheet, toss with olive oil and Kosher salt, then bake for about 7 minutes, until crisp and golden. Set aside.
- Prep the Brussels sprouts. Trim the ends and remove any discolored outer leaves. Slice each sprout in half lengthwise, then place cut side down and thinly slice into ribbons. (You can also use a mandoline or food processor.) Transfer to a large bowl.
- Dress the salad. Add Caesar dressing and freshly cracked black pepper to the sprouts and toss well. Add shaved Parmesan and toss again. If serving immediately, fold in croutons and toss once more. Otherwise, add croutons just before serving to keep them crisp.
- Finish and serve. Divide among plates, drizzle lightly with truffle oil, and finish with a pinch of flaky sea salt. Serve right away.
Notes
- Shredding sprouts: Use the slicing attachment on a food processor, or shave whole Brussels sprouts on a mandoline set to ⅛-inch.
- Dressing: Homemade Caesar dressing is absolutely worth it—big flavor, minimal effort.
- Make-ahead: Best enjoyed fresh. If prepping ahead, don’t dress more than 1 hour before serving and wait to add croutons until the very end.
- Leftover croutons: Store in an airtight container for up to 3 days.
Yum! I think I’ll make this and add some crab meat. Mmmm
That sounds delicious! xo, Ari