Have you ever fallen in love with a salad? Over the years, I have definitely fallen head over heels in love with a few salads. One was this farro salad, another was this dairy free caesar salad and this one has now been added to the list. This shredded brussels sprout salad has it all. Finely shredded sprouts (thank you mandolin), a tried and true classic caesar dressing, salty crispy prosciutto and crunch from toasted walnuts. You are going to want to make a big batch of this, because you won’t be able to stop eating it.
Are you a brussels sprouts fan? I know so many people aren’t and at one time, I was one of them. For the longest time, I turned my nose up at these little green sprouts. But to be fair to me, the only way I had eaten them was boiled. And nobody should be eating boiled brussels sprouts. If you haven’t tried roasting them, you need to. And if you have and you still don’t like them… this shredded brussels sprout salad may just be the one way to truly change your mind. Trust me!
That Real Deal Caesar Dressing:
Prior to making this shredded brussels sprout salad, I had always loved a good caesar dressing. I love going out to a certain fancy shmancy steakhouse and having the caesar salad made table-side. I would carefully watch how they stirred and made the dressing. Using anchovies, olive oil, lemon, a raw egg yolk and a few other staples turn into the most delightful dressing. But for some strange reason when I was at home getting ready to make a caesar dressing, I would get all nervous making one with anchovies and a raw egg yolk. So I would whip up this dairy free version made with cashews. I love that version, but I will say now that I have made this one I am kind of hooked. So don’t be scared to make this version if the raw eggs or anchovies freak you out. If you are dealing with a compromised immune system or you are pregnant, then obviously don’t do the raw egg. Instead, you would need to pasteurize the egg first. To do that, make sure to do the following:
Put the egg in a pot of water over medium-high heat. Attach a thermometer to the side of the pot. Bring the water to 140ºF and keep it there for 3 minutes. Don’t let the water rise above 143ºF, or you will cook your egg yolks. Drain the water and cool the eggs in cold water.
Anchovies For the Win:
And last, those anchovies pack a serious nutrition punch. Did you know that the smaller the fish, the less mercury it carries? So if you are looking for a fish that has lots of those omega 3’s plus less mercury, opt for the smaller types of fish like sardines and anchovies. If you aren’t a fan of the taste (I get it!) you may like it in this dressing. It’s all ground up and you get all the benefits without all the taste. Beyond the omega 3’s they also contain a good amount of vitamin A, protein, selenium and zinc. Making them great skin food as well! They are also not farm raised and are a much more sustainable option as well.
If you still are squeamish about the anchovies or want to omit them, you could try using capers instead. They aren’t a perfect substitute but they could work. And if you have never tried pan frying capers, trust me, you need to do that. It may be life changing.
Everyday, I’m Brusselin’:
Ok, lame jokes aside. Brussels sprouts are a cruciferous veggie meaning they have lots of amazing health benefits. I am sure you are probably well aware of the benefits of cruciferous veggies, but if not just know they are great for helping our bodies naturally detoxify.
For this shredded brussels sprout salad, I highly suggest shaving them with a mandolin. I am brand new to the mandolin world and all I can say is, I am OBSESSED! The way this little device works so quickly and easily it is worth the fear that also comes along with using such a device. As long as you are careful while using it by using the protective guard, you will be ok. Sure, you can get the pre-shredded brussels sprouts or use a food processor in this recipe, but the finely shredded version that comes from the mandolin really takes this dish to the next level. When you finely shred it, the sprouts become really fine and easy to absorb all that caesar dressing. Plus it helps the dish remain really light and fluffy.
And they take no time at all to prepare with the mandolin. So no need to worry about that!
I’ve Got Options:
If you are looking for different versions of this shredded brussels sprout salad based on your own preference, feel free to change things up to work for you.
Keep it dairy free: you could eliminate the parmesan and perhaps add a little nutritional yeast. This will alter the flavour of course, but it could still work.
Keep it vegan: you can follow the recipe for this dairy-free caesar dressing which is completely plant based. Then omit the crispy prosciutto and sub it with something else. Perhaps some crispy chickpeas, coconut bacon or anything else.
No brussels sprouts: You could also use raw kale in this version rather than the brussels sprouts, just be sure to thinly chop the kale and massage the dressing into it. I would recommend using lacinato kale as it’s a bit softer.
This recipe is great for meal prep, simply dress it when you are ready to eat. If you want to check out more recipes of mine and learn how to meal prep, be sure to download my FREE guide below!
Shredded Brussels Sprout Salad
I hope you enjoy this recipe as much as I do! I can almost guarantee it will turn even the pickiest eater or brussels sprouts hater into a lover.
If you make this recipe, be sure to tag me on Instagram and let let me know!
Shredded Brussels Sprout Salad
A delicious and classic caesar dressing smothered on top of raw, shredded brussels sprouts with crispy prosciutto and toasted walnuts.
- 1.5 lb brussels sprouts
- 3 anchovies
- 1 egg yolk
- 2 tbsp lemon juice
- 2 garlic cloves minced
- 1 tsp dijon mustard
- 1/3 cup extra virgin olive oil
- sea salt and pepper to taste
- 1/4 cup parmesan freshly grated
- 4 slices prosciutto roughly chopped
- 1/4 cup walnuts
Using a mandolin, finely shred all the brussels sprouts and set aside.
In a blender or food processor, add the anchovies, egg yolk, lemon juice, garlic and mustard and process. While the machine is running, drizzle in the extra virgin olive oil until all is incorporated. Season to taste with sea salt and pepper and then stir in the parmesan.
Heat up a skillet over medium heat and fry the prosciutto slices until crispy, then remove, let cool and chop. Add the walnuts to the same pan and heat until they just start to get toasty, about 3 to 4 minutes. Then remove, let cool and roughly chop.
To assemble, drizzle the dressing over the brussels sprouts, add the chopped prosciutto and walnuts. Garnish with additional parmesan, lemon or olive oil if desired. Enjoy!
If not eating right away, leave the dressing off and then add before eating. Or you could leave it dressed in your fridge for 1 to 2 days.
Meal prep by making the dressing ahead of time and shredding the brussels sprouts.