Vegan Caesar Salad With Brussels Sprouts


June 26, 2017

This vegan caesar salad is so delicious and loaded with extra nutrients with the shaved brussels sprouts. Don’t miss it.

Vegan Caesar Salad With Brussels Sprouts

This vegan caesar salad with shaved brussels sprouts tastes really close to a conventional caesar salad, but is gluten-free, and is packed with nutrition and delicious flavors. The creamy cashew dressing is absolutely amazing.

I have a bunch of vegan caesar salad recipes that I love using shredded kale, cabbage, or other greens to infuse more nutrition.

When you shred these nutrient-rich greens the flavor is lot milder. Smother the veggies in a delicious caesar dressing like this one, and you’ve got a winner every time.

Don’t miss making the pine-hemp parmesan because it adds a delicious cheesy quality to this salad, and the croutons bring in a crunchy texture. If you don’t want to eat the bread, try using chickpeas or edamame for crunch and additional protein.

The health benefits of brussels sprouts

I love including raw shredded brussels sprouts in a caesar salad because it’s the tastiest way to enjoy these nutrient-dense detox superstars. The are so good for us.

Loaded with glucosinolates (detox compounds); antioxidants; vitamins C and K; omega-3 fatty acids; alkaline minerals; and fiber, brussels sprouts help regulate blood sugar and cholesterol, aid digestion, combat oxidative damage, and help encourage healthy inflammatory responses.

Brussels sprouts also contain a specific compound that prevents environmental, toxin-triggered changes to our DNA. So, include them in your diet as much as possible.

The secret to getting raw brussels sprouts to taste amazing?

For those of you who are skeptical about eating raw brussels sprouts, the secret to getting them to taste amazing is to shred them into really thin pieces, and coat them with a delicious creamy dressing.

I use a mandoline to shave them. Use the vegetable holder or be really careful or you may shave off the top of your fingers!

If you don’t have a mandoline, you can use a knife to shred them. Cut off the hard bottom, and then with a really sharp chef’s knife, cut really thin slices, and then shred.

How to make the best vegan caesar dressing

Blending raw unsalted cashews with water is the typical go-to strategy to make vegan caesar salad dressing.  To that, layer your flavors.

I’m using:

  • olive oil
  • filtered water
  • fresh lemon juice
  • raw unsalted cashews
  • white miso paste
  • capers
  • gluten-free vegan worcestershire sauce
  • Dijon mustard
  • garlic
  • salt and pepper

If you want to reduce the oil in this caesar dressing, replace the olive oil and water with 1 cup of mild vegetable broth.

There are some vegan worcestershire sauces on the market, and some gluten-free worcestershire sauces. But, if you’re both vegan and gluten-free like me, I’ve only found one vegan gluten-free worcestershire sauce. It’s from The Wizards.

Use a high-speed blender to get your caesar dressing really creamy.

To get a really creamy caesar dressing, use a high-speed blender.

I use the KitchenAid Pro Line Series high-speed blender. It’s the best blender I’ve ever used. This is the most powerful home blender on the market, and completely pulverizes nuts, seeds, and fibrous fruits and vegetables to deliver a consistency that incredibly smooth and creamy.

It’s awesome for making dressings made out of nuts like the one in this salad.

Read more about why I use the KitchenAid Pro Line Series blenders over other high-speed blenders in my blender post.

If you’re using a conventional blender, it’s really important to soak your cashews in order to get the smoothest consistency.

Don’t miss making this vegan caesar salad.

I shared this vegan brussels sprouts caesar salad on the as part of my role as the ambassador for KitchenAid® blenders. There are a ton of other amazing recipes on the KitchenAid Yummly profile.

*I am the spokesperson for KitchenAid® blenders. But, my opinions are my own.

Other Creamy Salad Recipes

Vegan Coleslaw
Vegan Potato Salad
Creamy Raw Broccoli Salad
Creamy Cabbage and Kale Slaw
Brussels Sprouts and Cabbage Slaw

Let me know what you think of this recipe in the comments!

Your feedback is important, and it helps me decide which recipes to post next for you.

 

Vegan Brussels Sprouts Caesar Salad

This vegan caesar salad with shaved brussels sprouts is gluten-free, and is packed with nutrition and delicious flavors. The dressing is absolutely amazing.

Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 6 to 8
Author Tess Masters

Ingredients

croutons:

pine-hemp parmesan: (makes 1 cup 115g)

dressing: (makes 1 3/4 cups (420ml))

salad:

  • 10 cups (500g) chiffonaded romaine hearts (about 5 hearts)
  • 5 cups (40g) shaved Brussels sprouts 

Instructions

  1. To make the croutons, preheat the oven to 300 ̊F/150 ̊C, and line a large baking sheet with parchment paper. 
  2. In a small bowl, whisk together the olive oil, garlic and onion powders, salt, and pepper until well combined. Place the bread cubes in a bowl and drizzle the oil mixture over the top, and toss well to coat all bread pieces evenly. You may need more olive oil depending on how thirsty your bread is. Transfer the coated bread cubes to your prepared baking sheet. Bake for about 10 minutes, toss the cubes, and bake for another 10 minutes until golden brown and crispy. Remove the croutons from the oven, and let them cool.
  3. To make the pine-hemp parmesan, throw the ingredients into a food chopper or a food processor fitted with the s blade, and process for 5 to 10 seconds until the texture resembles Parmesan cheese.

  4. To make the dressing, throw all of the ingredients into your KitchenAid Pro Line Series blender, and blast on high for 30 to 60 seconds, until smooth and creamy.

  5. In a large salad bowl, mix together the romaine lettuce and Brussels sprouts, and add the dressing gradually to your preference.  Add half of the pine-hemp parmesan and half of the croutons.
  6. Serve family style, or portion out the salad onto plates, and top with additional parmesan and croutons. Pass remaining dressing, croutons, and parmesan at the table. 

Recipe Notes

Learn more about the KitchenAid Pro Line Series blender.
Photo by Trent Lanz; styling by Alicia Buszczak