This shredded Brussels sprouts salad is a unique and fun way to prepare Brussels sprouts. They’re shredded, tossed in a homemade sunflower seed caesar dressing, and topped with lots of parmesan cheese and crispy breadcrumbs. Yum!

Shredded Brussels Sprouts Salad with Sunflower Seed Caesar Dressing  - Daisybeet

What happens when you cross Brussels sprouts with caesar salad? This shredded Brussels sprouts caesar salad! If you’ve never had shredded Brussels sprouts before, you are in for a treat.

This salad features a creamy homemade dressing reminiscent of Caesar dressing. It’s creamy, tangy, and garlicky. The dressing is inspired by this recipe from Brooklyn Supper. I made some alterations, including making the dressing completely vegan!

What’s in shredded Brussels sprouts salad?

You will need a handful of ingredients to make this salad with the homemade dressing:

  • Brussels sprouts are finely shredded while still raw. They become crunchy and super fun to eat this way! Raw Brussels sprouts have a similar taste to raw cabbage.
  • Sunflower seeds: These make up the base of the homemade Caesar dressing. When blended up with the other ingredients, they become creamy and add thickness to the dressing.
  • Capers: These little guys add a tangy, briny flavor to the Caesar dressing without the need for dairy products or anchovies.
  • Dijon mustard: This adds another layer of tangy, sharp, and salty flavor to the dressing.
  • Lemon juice adds acidity and zesy to the dressing.
  • Garlic: Because Caesar salad has to have lots of garlicky goodness!
  • Parmesan cheese: Finely grated, parmesan cheese is like the icing on the cake, if this salad were dessert.
  • Panko breadcrumbs: These crispy, crunchy bits take this salad from good to totally addicting.
  • Olive oil
  • Salt
  • Pepper
Shredded Brussels Sprouts Salad with Sunflower Seed Caesar Dressing  - Daisybeet

How to make shredded Brussels sprouts salad

First, wash your Brussels sprouts and pick off any of the dirty leaves. Since we are leaving them raw, we want the Brussels sprouts to be extra clean and nice and green.

Cut the bottoms off the Brussels sprouts and shred them. I used a food processor, but you can also use a sharp knife. Just slice them as thin as you can!

Prepare the dressing by mixing everything together in a food processor until creamy. Toss the Brussels sprouts in the dressing.

Toast the panko breadcrumbs on the stovetop in a nonstick skillet. All you need to add is a drizzle of olive oil and a pinch of salt. Toast until they are crispy golden brown.

Top the Brussels sprouts salad with breadcrumbs and a generous amount of finely grated parmesan cheese. Enjoy!

Sunflower Seed Caesar Dressing  - Daisybeet

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Shredded Brussels Sprouts Salad with Sunflower Seed Caesar Dressing  - Daisybeet
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Shredded Brussels Sprouts Salad with Sunflower Seed Caesar Dressing

This shredded Brussels sprouts salad is a unique and fun way to prepare Brussels sprouts. They’re shredded, tossed in a homemade sunflower seed caesar dressing, and topped with lots of parmesan cheese and crispy breadcrumbs. Yum!

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: serves 46 1x
  • Category: side dish
Scale

Ingredients

  • 2 lb Brussels sprouts
  • 1/2 cup sunflower seeds
  • 2 tbsp capers with brine
  • Juice of half a lemon
  • 1 clove garlic, chopped
  • 2 tbsp Dijon mustard
  • 1/4 cup olive oil
  • 1/4 cup water
  • 1/3 cup panko breadcrumbs
  • 1/2 cup finely shredded parmesan cheese

Instructions

  1. Wash the Brussels sprouts and pick off any dirty leaves. Chop off the stems.
  2. Shred the Brussels sprouts in a food processor or using a sharp knife. Place them in a large mixing bowl.
  3. Blend the sunflower seeds, capers, lemon juice, garlic Dijon mustard, olive oil, and water in a food processor until completely smooth. You may need to scrape down the sides of the bowl a few times to incorporate all the ingredients completely.
  4. To make the toasted breadcrumbs, add the panko to a nonstick skillet over medium heat. Drizzle in about a tbsp of olive oil and a shake of salt. Toss to mix everything.
  5. Toast for a few minutes, stirring occasionally, until the breadcrumbs turn golden brown. Remove from heat.
  6. Top the shredded Brussels sprouts salad with the crispy breadcrumbs and parmesan cheese, plus a few grinds of fresh cracked black pepper. 

Notes

  • To keep the breadcrumbs crispy, best to serve this right away. You can also prepare everything ahead of time, but keep the breadcrumbs separate at room temperature until serving. 

Keywords: shredded Brussels sprouts salad

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Shredded Brussels Sprouts Salad with Sunflower Seed Caesar Dressing  - Daisybeet