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–+ servings
Jackie Akerberg

Brussels Sprouts Caesar Salad

5 from 2 votes
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This Brussels Sprouts Caesar Salad is a lighter, plant-based alternative to the traditional Caesar. Shaved Brussels sprouts provide a hearty, crunchy base, while the homemade vegan Caesar dressing, made with creamy cashews, delivers the same tangy, umami-packed flavor without dairy, anchovies or eggs. Topped with roasted chickpeas, sliced almonds, and green onions, it’s an easy and impressive dish that works as a side or a main course.
Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: lunch, Main Course, Salad, Side Dish

Equipment

  • food processor, blender

Ingredients
  

Salad Ingredients
  • 2 lbs Brussels sprouts or 6 cups, shredded brussels sprouts
  • 1 cup sliced almonds
  • 3 green onions, finely chopped
  • 1 cup crunchy roasted chickpeas
Vegan Caesar Dressing Ingredients
  • 1 cup raw cashews
  • ½ cup nutritional yeast
  • 1 lemon, juiced
  • 1 tbsp miso paste
  • 2 tsp Dijon mustard
  • 2 tsp garlic powder
  • 3 tbsp capers
  • 2 tsp maple syrup
  • ½ - ⅔ cup water
  • salt and pepper to taste

Method
 

  1. Fit a food processor with the slicing attachment, and slice the Brussels sprouts. Transfer to a large bowl. Top with almonds, green onions and crispy chickpeas.
  2. Add all of the ingredients for the dressing to a high speed blender and puree until smooth and creamy. Season to taste.
  3. Pour the dressing over the salad and toss to combine.

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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