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Brussels sprout salad with kale
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Brussel Sprout Salad

A caesar salad built around shredded Brussels sprouts with lots of parmesan and a creamy, vegan dressing. It comes together fast in the food processor and somehow gets even better after sitting awhile.

SaladSidelemongarlicsoy sauce
Ingredients
  • Dressing
  • 1 lemon, zested and juiced
  • 2 garlic cloves, minced
  • 1 tsp soy sauce
  • 1 tsp miso paste
  • 2 tsp dijon mustard
  • ½ cup olive oil
  • ¼ tsp salt
  • ½ tsp pepper
  • Salad
  • 1½ pounds brussels sprouts, washed and trimmed
  • 1 cup flat leaf parsley, roughly chopped
  • 1 cup parmesan cheese, finely shredded
  • 1 cup panko breadcrumbs
  • 3 garlic cloves, minced
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp pepper
Method
  1. 1Start with the dressing by whisking all dressing ingredients together in a large bowl until emulsified. You can also shake everything together in a jar.
  2. 2Mince the garlic for both the dressing and breadcrumbs at the same time to save a step.
  3. 3Using the slicing disc attachment on a food processor, shred the brussels sprouts.
  4. 4Toast the breadcrumbs in olive oil until lightly golden brown.
  5. 5Add garlic, salt, and pepper and cook for another minute until fully golden and fragrant.
  6. 6Layer the shredded sprouts, parsley, cooled breadcrumbs, and parmesan cheese on top of the dressing.
  7. 7Toss together right before serving, or let it sit a few minutes first if you want the salad slightly softened.
Notes
  • Use the slicing disc on the food processor to make this salad come together fast
  • The salad holds up well, so it’s great for making ahead
  • Letting it sit a few minutes before serving softens the sprouts slightly
  • Toast the breadcrumbs until deeply golden for the best flavor and crunch
Swaps
  • Kale works well in addition to some of the Brussels sprouts
  • If you're out of parsley, finely chopped spinach works too
  • Skip the miso and use extra soy sauce if that’s what you have
  • Store-bought croutons work if you don’t want to make breadcrumbs
Use It Again
  • Serve alongside roasted chicken or salmon
  • Add leftover grilled chicken to turn it into a full meal
  • Use extra breadcrumbs on pasta or roasted vegetables
  • The dressing also works well on any hearty green salads

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