With the best vegan Caesar salad dressing from my cookbook, this Brussels sprout Caesar salad is a fresh, flavour-packed nod to the classic salad. Shredded Brussels sprouts create a fresh, crunchy base that pairs perfectly with the creamy dressing. Simple, clean and easy to prepare, this vegan salad is perfect as a light meal or tasty side.
Why This Vegan Caesar Salad Recipe Works
Ingredients & Substitutions For Brussels Sprout Caesar Salad
Brussels Sprouts
Shredded sprouts deliver an earthy, slightly sweet crunch in this salad but you can swap them out for shredded kale or torn Cos lettuce. Cos lettuce is the Australian/UK equivalent of Romaine lettuce.
Caesar salad dressing
Instead of eggs, we use aquafaba (chickpea brine) as an emulsifier. Miso paste and nutritional yeast replicate the savoury, umami depth traditionally provided by anchovies and parmesan, while kala namak (Indian black salt) provides a subtle, characteristic egg flavour
Vegan Worcestershire sauce is available in tonnes of shops these days, I use Spring Gully here in Australia. VegNews has a list of vegan Worcestershire brands. Unfortunately, there is no real substitute for the Worcestershire flavour.
Beans
Ok, so not at all traditional. Beans are an add in, but I love them for their protein, texture and sheer deliciousness. Cooked chickpeas, borlotti or white beans, like in my white bean salad, all work here. Or leave them out. Up to you.
Stale sourdough for croutons or you can buy croutons or go gluten-free and use roasted chickpeas for crunch.
Add-ins (optional)
I like to mix things up and occassionally add finely sliced red onions and call me crazy, but I sometimes throw in dried currents. It's not conventional but those tart pops of flavour are oddly satisfying.
You can also add vegan fried bacon pieces.
How to Make a Vegan Caesar Salad (Step-by-Step Guide)
You'll find full instructions and measurements in the recipe card at the bottom of the post.
OK, we're going to break this recipe down into a few east steps. Let's do it.
How to Make Crunchy Croutons
Tear or cube the bread in to 2cm squares.
Toss the pieces in 1–2 tablespoons of olive oil and sprinkle with salt. Spread them over a large, lined baking tray in a single layer and bake in a pre-heated oven until golden, around 15–20 minutes, making sure to turn every now and then to ensure the croutons are evenly browned and crisp on all sides.
Remove from the oven and set aside to cool.
How to Shred Brussels Sprouts for Salads
Trim the ends of washed Brussels sprouts and using a mandolin (with the safety guard on) or the grater attachment on a food processor, finely slice them.
You can also do this by hand which, I do most often. When cutting by hand, I slice the sprout lengthways and then finely slice from there → this kitchen safety tip keeps my fingers safer from sharp knives by providing a flat surface to work on so the Sprout doesn't roll around under my fingers. Set the sprouts aside in a large mixing bowl.
How to Make a Creamy Vegan Caesar Dressing
Add the dressing ingredients except the sunflower oil to a metal bowl or immersion blender container. [I've made the dressing in an earthenware bowl for the photos below, so it's easier to see] Blend with an immersion blender until the capers are well chopped and combined. While still blending, add the sunflower oil in a steady stream until the dressing is smooth and emulsified. The dressing can also be made in a blender.
Cook's note: Streaming the sunflower oil slowly while blending is crucial for emulsification (breaking down and binding the fat molecules) to create a stable, creamy emulsion that won't separate. We love science!
How to Assemble Brussel Sprout Caesar Salad
To make the salad, add the dressing to the sprouts in batches until you have your preferred salad texture. Sprinkle with the croutons, throw in the beans and toss in any add-ins you like, such as vegan bacon pieces or parmesan. Just before serving add a good crack of black pepper.
FAQs
As it is, vegan Caesar salad isn't gluten-free, but you can swap out the sourdough croutons for crunchy roast chickpeas.
Yes, raw Brussels sprouts are completely safe and incredibly delicious to eat when prepared correctly. Because they are part of the cruciferous vegetable family, raw sprouts can be tough and slightly bitter if left whole. Shaving, shredding, or finely slicing the sprouts breaks down their dense fibrous walls, resulting in a crisp, crunchy texture similar to a hearty cabbage slaw.
While not strictly mandatory, kala namak (Indian black salt) is highly recommended because its natural sulfur content replicates the distinct flavour typically provided by eggs in traditional Caesar dressing. If you cannot find it, you can substitute regular sea salt or pink Himalayan salt, though the dressing will lose that specific authentic undertone.
Yes, unlike traditional Cos or Romaine lettuce which sogs quickly, shredded Brussels sprouts are structured. You can toss the sprouts in the dressing 1 to 2 hours before serving; the acidity in the dressing actually helps tenderise the raw greens. If you plan to make it a day in advance, store the shredded sprouts and the dressing in separate airtight containers in the fridge, and toss them together just before serving.
This vegan Caesar is healthier than traditional Caesar but as far as salads go, it's a creamy salad. Creamy salads are not strictly "healthy". This salad is a good source of fibre and protein.
Oh, the poor old sprout. He's as divisive as tofu. This this salad works with Cos (Romaine) or shredded kale.
More Plant-based Salads Please
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Make This Recipe
Brussels Sprout Caesar salad
Equipment
- 1 mixing bowl
- 1 immersion blender
Ingredients
For the Salad
- 300 g Brussel sprouts
- 150 g sourdough bread stale
- 1-2 tablespoon olive oil
- pinch sea salt
- 150 g cooked beans borlotti, white beans or chickpeas (around cup) (optional)
For the Caesar salad dressing
- 3 tablespoon aquafaba chickpea brine
- 1 tablespoon miso paste light (Shiro)
- 1 tablespoon nutritional yeast
- 1 tablespoon capers
- 1 tablespoon apple cider vinegar
- 1½ teaspoon Worcestershire sauce vegan
- ¼ tablespoon kala namak Indian black salt
- 4 tablespoon sunflower oil or any neutral flavoured oil
Instructions
For the sprouts
- Trim the ends of the Brussel sprouts and using a mandolin or the grater attachment on a food processor, very finely slice them. You can also do this by hand. Set the sprouts aside in a large mixing bowl.
For the croutons
- To make the croutons, preheat the oven to 200ºC and tear or cube the bread in to 2cm squares. Toss the bread in 1–2 tablespoons of olive oil and sprinkle with salt. Spread them over a large, lined baking tray in a single layer and bake in the oven until golden, around 15–20 minutes making sure to turn every now and then to make sure the croutons are evenly browned and crisp on all sides. Remove from the oven and set aside to cool
For the dressing
- Combine all the dressing ingredients except the sunflower oil to a bowl. Blend with an immersion blender until the capers are well chopped and combined. While still blending, add the sunflower oil in a steady stream until the dressing is smooth and emulsified. The dressing can also be made in a small blender.
Pull it together
- To make the salad, add the dressing to the sprouts (and beans if you are adding them) in batches until you have your preferred salad textured. Sprinkle with the croutons just before serving and add black pepper.
Nutritional Disclaimer
The nutritional information is an estimate only and is automatically calculated using online tools. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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