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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!

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Ingredients

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

Keywords: shredded Brussels sprouts salad