This Shaved Brussels Sprouts Salad takes everything I love about a classic Caesar and makes it a little heartier with thinly sliced Brussels sprouts. The creamy dressing coats every bite, while shaved Parmigiano Reggiano and homemade croutons add plenty of flavor and crunch.
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Why This Recipe Works
I love making this Shaved Brussels Sprouts Salad when I want something fresh, creamy, and crunchy. It’s easy enough for weeknight dinners but also one of my favorite sides for holiday gatherings. Here’s why this recipe works:
- Classic Caesar Flavors: The homemade Caesar dressing is creamy and savory, while the shaved Parmigiano Reggiano adds a salty, nutty finish. You get everything you love about a Caesar salad with fresh Brussels sprouts instead of romaine.
- Perfectly Crunchy Texture: Finely shaved Brussels sprouts stay crisp and hold up beautifully to the creamy dressing. I love that fresh crunch, just like in my Raw Brussels Sprouts Salad with Parmesan.
- Only 4 Simple Ingredients: All you need are Brussels sprouts, Caesar dressing, Parmesan, and artisan bread for the croutons. The homemade croutons bake in just 7 minutes, making this salad easy to put together.
- Easy to Customize: I love adding crispy bacon, dried cranberries, or toasted nuts for extra flavor and texture. If you enjoy Brussels sprouts with bacon, you’ll also love my Balsamic Roasted Brussels Sprouts with Bacon.
- Perfect for Any Occasion: This salad is simple enough for a quick weeknight dinner but feels special enough for a holiday table. I especially love serving it alongside a juicy rib eye steak and garlic smashed potatoes.
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Ingredients
- Brussels Sprouts – Fresh Brussels sprouts are the base of this salad, adding a crisp texture and slightly nutty flavor. I like shaving them thinly with a food processor or mandoline so they hold up beautifully to the creamy dressing.
- Caesar Dressing – I use my homemade Caesar dressing for its rich, creamy, and savory flavor. It coats the shaved sprouts perfectly and brings everything together. Store-bought Caesar dressing or a simple mustard dressing works too.
- Parmigiano Reggiano Cheese – Freshly shaved Parmigiano Reggiano adds a salty, nutty flavor that pairs beautifully with the Caesar dressing. You can substitute regular Parmesan or Pecorino Romano if that’s what you have on hand.
- Artisan Bread – I love using sourdough, ciabatta, focaccia, or a baguette to make crispy homemade croutons. Tear the soft inside of the bread into small pieces so they turn golden and crunchy in the oven.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Make the croutons: Preheat the oven to 375°F. Toss the bread with olive oil and salt, then bake for 7 minutes until golden and crisp.
- Prepare the sprouts: Place the shaved Brussels sprouts in a large serving bowl.
- Dress the salad: Add the Caesar dressing and toss thoroughly to coat.
- Finish and serve: Add the Parmesan and toss again. Season with sea salt, then add the croutons just before serving.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Dressing Options: I love using homemade Caesar dressing for its creamy, savory flavor, but a simple mustard dressing works just as well. You can also try a lemon vinaigrette for something lighter and tangier.
- Cheese Swaps: I usually use shaved Parmigiano Reggiano, but Pecorino Romano is a great alternative. I recommend shaving the cheese straight from the block for the best texture.
- Protein Add-Ins: Try adding crispy bacon, grilled chicken, or roasted chickpeas to make this salad more filling. I especially love bacon with the creamy Caesar dressing.
What to Serve with Shaved Brussel Sprouts Salad
Main Dishes
- For a cozy steak dinner, we love serving this shaved Brussels sprouts salad alongside Garlic Butter Ribeye Steak And Shrimp or Oven Cooked New York Strip Steak. The crisp Brussels sprouts and creamy Caesar dressing pair beautifully with the rich, juicy steak.
- For an easy weeknight meal, try Spatchcock Oven Roasted Chicken or Easy Chicken Piccata. Both are packed with savory flavors, and the fresh, crunchy salad makes a perfect contrast.
Soups and Pasta
- For a cozy lunch or light dinner, serve this shaved Brussels sprouts salad with Best Lemon Chicken Orzo Soup or Roasted Tomato Soup. The warm, comforting soups pair perfectly with the cool, crunchy salad.
- If we’re craving pasta, Pasta With Burrata and Creamy Sausage Orecchiette Pasta With Kale are two satisfying options. The crisp Brussels sprouts offer a refreshing contrast to the rich pasta dishes.
FAQs
Yes! Raw Brussels sprouts are perfectly safe to eat and have a fresh, slightly nutty flavor. Shaving them into thin ribbons makes them easier to chew, and the creamy Caesar dressing helps soften their texture.
I find that using a food processor with a slicing attachment is the quickest method, especially when making a large batch. You can also use a mandoline set to ⅛ inch or a sharp knife to slice them into thin ribbons.
Yes, I recommend rinsing them under cold water to remove any dirt. Trim the tough ends, discard any damaged outer leaves, and dry them thoroughly before shaving so the dressing coats them properly.
Make sure the croutons are completely cooled before storing them in an airtight container at room temperature. I recommend adding them to the salad right before serving so they stay golden and crunchy.
Store leftover salad in an airtight container in the refrigerator for up to 2 days. The Brussels sprouts will soften as they sit in the dressing, so I recommend storing the croutons separately to keep them crispy. This salad is best enjoyed cold, and I don’t recommend freezing it.
More Vegetable Recipes You’ll Enjoy
- Broccoli Brussels Sprouts Salad with Sardines – This Broccoli Brussels Sprouts Salad with Sardines is a simple and crowd-pleasing recipe you can make ahead of time or serve for the holidays.
- Fall Harvest Salad – This Fall Harvest Salad is ideal when I want something colorful, crunchy, and fresh on the fall table. The sweet persimmons, crisp apples, and toasted nuts make every bite feel like autumn.
- Radishes with Butter and Salt – Radishes with Butter and Salt is a classic French snack that’s easy to prepare in just 5 minutes. It’s the best way to celebrate spring!
- Asian Noodle Salad – This Asian noodle salad is crunchy, creamy, and satisfying! It’s packed with fresh veggies and rice noodles tossed in a spicy peanut sauce.
If you try this Shaved Brussel Sprouts Salad recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Shaved Brussel Sprouts Salad
Equipment
Ingredients
Shaved Brussels Sprouts Salad
- 1 lb brussel sprouts, finely shaved
- ½ cup homemade Caesar dressing
- ⅓ cup Parmigiano Reggiano cheese, shaved
- sea salt, to taste
Croutons
- ⅔ cup artisan bread (whole wheat boule, sourdough, focaccia, ciabatta, or a baguette), ripped into small ¼" pieces
Instructions
Croutons
- Preheat the oven to 375ºF. Place the 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 it's time to serve the salad.
Brussels Sprouts Salad
- Place the shredded brussel sprouts in a large serving bowl. (See recipe notes for instructions on preparing and shaving brussel sprouts).
- Pour the Caesar salad dressing over top of the brussels sprouts, then toss thoroughly to coat. Add the shaved parmesan cheese, then toss again.
- If serving immediately, add the croutons and toss one final time.
Notes
- Trim off the ends of each sprout and discard any outer leaves that are bruised or discolored.
- With a food processor: Drop the sprouts into the bowl of a food processor and use the slicing attachment to chop into small pieces.
- With a mandoline: Shred the whole brussels sprouts individually on a mandoline set to ⅛”.
- With a knife: Slice each sprout in half, from top to bottom, cutting through the core. Place the sprouts cut side down on a cutting board, then use a sharp knife to thinly slice into ribbons.
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