clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
caesar salad with brussels sprouts

Brussels Sprout Caesar Salad

  • Author: Liz Thomson
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 2 large servings or 4 small servings 1x
  • Category: salad
  • Method: no-cook
  • Cuisine: Italian


This crunchy Caesar salad is made with Brussels sprouts instead of lettuce. Topped with homemade croutons and a simple dressing, this recipe is a delicious side dish!


  • 2 tablespoons olive oil
  • ½ tsp Dijon mustard
  • 4 drops Worcestershire sauce (optional- see note)
  • Pinch of garlic powder
  • 2 tablespoons lemon juice
  • 3 cups shredded Brussels sprouts (about 1lb of sprouts, ends trimmed, then shredded)
  • ¼ cup shredded parmesan cheese
  • ½ cup whole wheat croutons


  1. In a small bowl, whisk together the olive oil, Dijon, Worcestershire sauce, lemon juice, and garlic powder.
  2. In a large bowl, toss the Brussels sprouts with the dressing until evenly coated.
  3. Top with Parmesan cheese and croutons.
  4. The Brussels sprouts can be tossed with the dressing up to 3 hours in advance, but wait to add the parmesan and croutons until just before serving.


Worcestershire typically contains fish, so be sure to find a brand that is vegetarian. Annie’s makes a great vegan version.

Keywords: Brussels sprouts salad