This Brussels Sprouts Salad is crunchy, hearty, and tossed with a creamy, lemony Caesar dressing that clings to every shaved sprout. Crispy bacon, salty parmesan, and big Caesar flavor make it perfect for weeknight dinners and holiday tables!
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If you’ve never made a Brussels sprouts salad before, this is the one that will convert you for life. Shaved Brussels sprouts stay unbelievably crunchy, hold up to dressing like champs, and turn a Caesar salad into something bolder, heartier, and honestly? Way more fun to eat.
Add crispy bacon, creamy lemon-kissed Caesar dressing, salty parmesan, and croutons… it’s giving Tuesday-night ease and holiday-table energy.
Here’s the quick warm-up of why to add this Caesar salad to your table before we dive into the ingredients:
- Shaved Brussels sprouts = next-level crunch. They stay crisp even after tossing, making this the unicorn of salads that doesn’t wilt.
- The dressing is creamy, tangy, lemony perfection. A bold Caesar with a touch of anchovy — the flavor is outrageous.
- Bacon makes everything better. Smoky, salty, crispy bits tucked into every bite.
- Holiday-worthy but weeknight-easy. It’s fast enough for Tuesdays and fancy enough for guests.
- Hearty + satisfying. This isn’t a polite little side salad — it’s a “I’m going back for thirds” salad.
- Great for meal prep. Brussels sprouts hold up beautifully, even after dressing.
What You'll Need and Why
Here’s everything you need to make this crunchy, creamy Caesar Brussels Sprouts Salad with bacon.
For the Caesar Dressing
- Mayonnaise — the creamy base of the dressing.
- Lemon Juice — bright, fresh, and essential.
- Worcestershire Sauce — adds savory umami depth.
- Dijon Mustard — gives the dressing its tangy backbone.
- Anchovy Paste — the salty Caesar magic (highly recommended!).
- Garlic — fresh, bold flavor in every bite.
- Kosher Salt & Fresh Ground Pepper — season to taste.
For the Brussels Sprouts Salad
- Bacon — crispy, smoky, and the perfect salty contrast.
- Brussels Sprouts — start with whole sprouts and shave thinly for max crunch.
- Parmesan Cheese — salty, nutty, and totally essential.
- Croutons — for even more Caesar-style crunch.
Swaps and Flavor-Boosting Variations
Here are a few fun ways to customize this Brussels sprouts salad and make it your own.
- Add protein — steak, rotisserie chicken, shrimp, salmon, or crispy tofu all turn this into a full meal.
- Make it spicy — mix Calabrian chili, chili crisp, or red pepper flakes into the dressing.
- Swap the greens — use shredded kale, cabbage, romaine, or mix them together if you’re not into Brussels sprouts.
- Turn it into a wrap — roll the salad with your protein of choice, drizzle on dressing, and toss in extra croutons.
- Boost the crunch — add toasted almonds, walnuts, or pumpkin seeds for nutty texture.
- Brighten it up — add lemon zest, shaved fennel, or thin-sliced red onion for extra freshness.
- Lighten the dressing — swap half the mayo for Greek yogurt without losing creaminess.
- Go vegetarian — replace bacon with crispy roasted chickpeas for salty crunch.
- Add fruit — thinly sliced apples or pears bring a sweet contrast to the salty bacon and parmesan.
Tips & Tricks
A few smart moves to make this Brussels sprouts salad extra crunchy, extra creamy, and extra irresistible.
- Choose firm, bright-green Brussels sprouts — they shave cleaner, stay crunchier, and taste fresher.
- Trim just the stem ends — too much trimming makes the leaves fall apart; a light trim is perfect.
- Use high-quality parmesan — this salad is simple, so good cheese makes a BIG flavor difference.
- Don’t skip the anchovy paste — it melts right in and adds that salty, savory Caesar magic you can’t fake.
- Shave the sprouts thin — a sharp knife, mandoline, or food processor shred blade gives the best texture.
- Toss the salad ahead of time — Brussels sprouts hold up beautifully and get even better after 20–30 minutes.
- Add bacon right before serving — keeps it crisp and prevents soggy bites.
- Serve with grilled steak or roasted chicken — this salad is hearty enough to stand up to bold proteins.
Brussels Sprouts Salad Recipe
Ingredients
Caesar Dressing
- 1 cup mayonnaise
- 2 tablespoon lemon juice
- 2 tablespoon Worcestershire sauce
- 2 teaspoon dijon mustard
- 2 teaspoon anchovy paste
- 1-2 cloves garlic, finely grated
- kosher salt and fresh ground pepper, to taste
Brussels Sprouts Salad
- 6-8 slices bacon
- 2 12 oz bags whole Brussels sprouts
- 1½ cups parmesan cheese, shaved
- croutons, optional for extra crunch
Instructions
Caesar Dressing
- Mix all of the dressing ingredients together. Store in an airtight container in the fridge until ready to use.
Cook the bacon.
- Place bacon strips onto a parchment lined baking sheet. Add them to a cold oven and turn the heat to 425° oven. Cook until the bacon reaches the desired level of crispiness. Cut or crumble into bite-sized pieces and set aside.
Shave the sprouts.
- Using a mandolin or a sharp chef's knife, CAREFULLY, slice the Brussels sprouts into to very thin shavings.
Build the salad.
- Add the shaved Brussels sprouts, bacon, parmesan cheese, and Caesar dressing to a large mixing bowl. Toss to combine. Top with optional croutons.
Garnish and enjoy!
- Add a little more cheese, fresh ground pepper, and fresh chives. Enjoy!
Nutrition
Serving Ideas
Here are my favorite ways to serve this crunchy Caesar Brussels sprouts salad — from Tuesday nights to holiday tables.
- Serve alongside grilled steak or roasted chicken for a hearty, no-fuss dinner.
- Make it the star of a weeknight meal by adding shrimp, chicken, or steak on top.
- Bring it to holiday gatherings — it stays crunchy, travels well, and pairs perfectly with turkey, ham, or beef tenderloin.
- Use it as a Thanksgiving or Christmas side for a fresh, bright contrast to rich, heavy dishes.
- Serve at potlucks or parties — the sprouts hold up beautifully and won’t wilt on the table.
- Offer it as a salad course for dinner parties — elegant, flavorful, and unexpected.
- Pack it for lunch — Brussels sprouts stay crisp even hours after dressing.
- Turn it into a Brussels sprouts Caesar bowl with added protein for a quick, satisfying dinner.
Storage & Make-Ahead
Here’s how to prep this Brussels sprouts salad ahead of time and keep it crunchy for days.
- Store leftovers in the fridge for 2–3 days — shaved Brussels sprouts stay crisp longer than lettuce.
- Keep bacon separate if storing — add right before serving to keep it crispy.
- Make the dressing up to 4–5 days ahead — the flavors get even better overnight.
- Shave Brussels sprouts 1–2 days ahead and store in an airtight container for easy assembling.
- If prepping for holiday meals — combine sprouts, parmesan, and dressing an hour before serving; top with bacon and croutons right before eating.
- Avoid freezing — the texture will not recover.
You Asked, I Answered
Is this Brussels Sprouts Salad gluten-free?
Yes! This salad is naturally gluten-free. If you add croutons, just choose a gluten-free version—or skip them and let the parmesan and bacon do the crunching.
Is this Brussels Sprouts Salad dairy-free?
Swap the parmesan for nutritional yeast or a dairy-free parmesan alternative. Everything else is naturally dairy-free.
What is anchovy paste, and do I have to use it?
Anchovy paste is a salty, umami-packed ingredient that melts right into the dressing. It doesn’t taste fishy—just deeply savory. Fun fact: Worcestershire sauce contains anchovy, so you’ve likely been enjoying it for years without knowing. I highly recommend keeping it in; it makes the Caesar flavor pop.
If you must skip it, add a little extra Worcestershire and parmesan to compensate.
Is it “Brussels sprouts” or “Brussel sprouts”?
Named after Brussels, the Belgian capital, the correct term is Brussels sprouts (plural) and Brussels sprout (singular). The more you know!
What's a fun fact about Brussels sprouts?
The diamine oxidase in Brussels sprouts makes them a natural anti-histamine. The more you know, amiright?!
Why do you cook the bacon in a cold oven?
Starting bacon in a cold oven allows the fat to render slowly, giving you evenly cooked, perfectly crispy strips. I’ve tested every method—this one wins every time.
Can I use pre-shaved Brussels sprouts?
Absolutely. They save time and work beautifully in this Brussels sprouts salad —just fluff them with your hands before dressing to loosen the shreds.
Can I make this Brussels sprouts salad ahead for holidays or meal prep?
Yes! Brussels sprouts hold their crunch longer than lettuce. Toss the salad an hour before serving and add bacon and croutons right at the end for best texture.
Do Brussels sprouts get soggy after dressing?
Nope! That’s the beauty of shredded sprouts—they actually get better after 20–30 minutes as they absorb the dressing but stay crunchy.
You Also Love
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- Real Crab Kani Salad — crunchy, creamy, and perfect as a cold side.
- Roasted Bok Choy — a quick, flavorful veggie side that balances richer dishes.
- Savory Monkey Bread — the holiday crowd-pleaser that disappears every time.
- Roasted Cornish Hens — a stunning main for holiday tables and weeknight dinners.
Who’s Stirring the Pot?
Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
brenda says
so stinking good!