Shredded Brussel Sprouts Salad Is So Restaurant Worthy!
My god, we adore this salad! It’s exactly what it sounds like: a mountain of shredded brussel 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 brussel 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, 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 brussel sprouts salad will likely be on constant rotation in your house!
Ingredients For Shredded Brussel Sprouts Salad
- Brussel 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 Brussel Sprouts
There are 3 ways to cut or shred brussel 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.
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!
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 Shredded Brussel Sprouts Salad, please let us know by leaving a rating and review below!
And make sure to sign up for our newsletter and follow along on Instagram, Pinterest, and Facebook for more Well Seasoned recipes! DON’T FORGET to tag us on social channels when you make a recipe at #wellseasonedstudio !! We LOVE seeing what you’re up to in the kitchen!
For more recipes from our Date Night In series, check out the following:
- Mozzarella caprese gazpacho
- Spaghetti alle vongole
- Salmon piccata
- Skillet chicken with white beans and kale
- Creamy polenta with roasted mushrooms
Shredded Brussel Sprouts Salad
For the croutons
- ⅔ cup artisan bread ripped into small ¼" pieces for croutons, see note below
- 2 Tbsp extra virgin olive oil
- ½ tsp kosher salt
For the shredded brussel sprout salad
- 1 lb brussel 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 for serving
To make croutons
- Preheat oven to 375 F. Place torn pieces of bread on a rimmed baking sheet, then toss with olive oil and kosher salt. Bake for 7 minutes, or until crispy and golden brown. Set aside until needed.
To make the shredded brussel sprout salad
- Trim the ends off of all brussel sprouts, then discard any outer leaves that are discolored. Slice each sprout in half, from top to bottom, cutting through the core. Place sprouts cut side down on a cutting board, then use a sharp knife to thinly slice into ribbons. Place shredded brussel sprouts in a large bowl. See below for instructions to shred sprouts with mandoline or food processor.
- Pour Caesar salad dressing and black pepper over brussel sprouts, then toss to thoroughly coat. Add shaved parmesan cheese, then toss again. If serving immediately, add croutons, toss one final time, then divide salad between plates. Otherwise, reserve croutons for just before serving.
- Portion salad onto individual plates, then drizzle each with a tiny amount of truffle oil and sprinkle with a pinch of flaky sea salt. Serve immediately.
- Use any artisan bread you love: whole wheat boule, sourdough, focaccia, ciabatta, baguette. We recommend using the inside of the bread, so as not to have super crusty croutons that interfere with the texture of the salad. We’re sure you can find a good use for the crust… great snack while prepping!
- To shred brussel sprouts with a food processor: use the slicing attachment on a food processor.
- To shred brussel sprouts with a mandoline: shred whole brussel sprouts individually on a madonline set to ⅛”.
- Homemade caesar dressing is easy to make and so flavorful, definitely check out this recipe!
- This salad is best when freshly made. If making ahead, do not toss salad with dressing more than 1 hour before serving, and wait to add the croutons until just before eating.
- Leftover croutons can be stored in an airtight container or bag for up to 3 days.