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Shredded Brussels Sprout Salad
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

A delicious and classic caesar dressing smothered on top of raw, shredded brussels sprouts with crispy prosciutto and toasted walnuts. 

Course: Main Course, Salad, Side Dish
Keyword: dinner, easy, gluten free, grain free, healthy, keto, main, paleo, salad
Servings: 4
  • 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
  1. Using a mandolin, finely shred all the brussels sprouts and set aside. 

  2. 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. 

  3. 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. 

  4. 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!

Recipe Notes

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.