Brussel sprouts are often hailed as one of the most-hated foods. However, Caesar salad is one of the most popular. This unique combination of brussel sprouts and Caesar salad brings out the best in both dishes for a spectacular side dish to any meal.
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Health Benefits of Brussel Sprouts
Turns out, there is apparently a scientific reason why some (not all!) people dislike brussel sprouts. Many bitter plants are poisonous and, therefore we have an instinctual aversion to bitter foods.
Bitter can be an acquired taste however (think Negroni) and sprouts have many key nutrients that can really make a difference in health.
They are packed with vitamin C and K. They are also very high in fiber and have iron, calcium and magnesium.
This particular low carb brussel sprouts Caesar salad is delicious, and can be easily modified to suit vegetarian diets by leaving out the anchovies.
Another favorite low carb salad of mine is this French nicoise salad (without the potatoes of course)!
And as an added benefit, it is quite filling and could be a meal unto itself. My mom added bacon and chicken to make it a full low carb meal (see above photo).
How to Serve Brussel Sprouts
Brussel sprouts are often over-boiled until mushy. Bitter and mush…..I can understand why people wouldn’t like brussel sprouts after eating them like that!
This particular recipe for a brussel sprouts Caesar salad was based off a recipe found in a 2015 People Magazine article.
I made this salad for literally every single potluck and party I hosted- so much so that some of my friends asked me to make something else. Oops! But I liked it that much.
I served it recently as a side to these ribs but it goes with a whole host of other main dishes.
Mandoline vs Sharp Knife for Slicing
When I first made this dish, I had not yet discovered the magic of a mandoline. I would typically quarter the brussel sprouts, and although this still works with the recipe, I would recommend slicing the brussel sprouts even thinner.
To get a consistent thin slice of a fruit or vegetable, a good mandoline works best. It is also much quicker and easier than a knife if it has a good quality sharp blade.
If you don’t have a mandoline, don’t let that deter you from slicing the sprouts with a sharp knife however!
Whether you choose the mandoline or a knife, be very careful. Sharp blades can do a lot of damage to your tender fingers. Here is the mandoline I use– it works wonderfully!
In order to make this salad vegetarian, you can simply omit the anchovy paste. Although I’ve never tried it, you could use a vegan mayonnaise.
If you don’t like using tinned anchovies or anchovy paste, a little fish sauce works the same way to give you the umami that is necessary to a classic caesar salad dressing.
One of the great things about this salad is that, although it has a very unique flavor alone, it pairs nicely with a multitude of other garnishes as well.
Additions could include:
- Cornichons (those little French pickles),
- Parmesan crisps.
This vegetable medley using brussel sprouts, cauliflower and red peppers is another delicious way to enjoy brussel sprouts. Guaranteed to turn a brussel sprouts hater into a brussel sprouts lover!
If you make and love this recipe, please leave a ★★★★★ review below and any comments others might find helpful. It means a lot to me when you try my recipes, and I’d love to know how it goes.
Low Carb Brussel Sprouts Caesar Salad
- 1.3 pounds brussel sprouts prior to slicing
- 2 tablespoons olive oil
- ½ cup parmesan or asiago cheese finely grated or shredded
- ⅓ cup mayonnaise
- ½ teaspoon Dijon mustard
- ¾ teaspoon Worcestershire sauce
- 2 tablespoons lemon juice fresh lemon juice
- ½ teaspoons minced garlic can use jarred if no fresh bulbs on hand
- 2 teaspoons anchovy paste can substitute fish sauce or 6 anchovy fillets
- 6 dashes hot sauce I used Frank’s hot sauce
- salt & pepper to taste
For the Brussel Sprouts
- Rinse the brussel sprouts and using a sharp knife, remove stems. Using a mandoline or a very sharp knife, thinly slice the brussel sprouts.1.3 pounds brussel sprouts
- Heat 2 tablespoons of olive oil over medium-high heat in a large skillet. Add brussel sprouts to skillet and toss to ensure even coating of olive oil.2 tablespoons olive oil
- Cook, stirring occasionally for 7-9 minutes. Set aside to cool while you make the dressing.
For the dressing
- In a large bowl, add the Parmesan, mayonnaise, mustard, Worcestershire sauce, lemon juice, garlic, anchovy paste, hot sauce. Season with salt and pepper, to taste. Mix all ingredients well and add brussel sprouts to the bowl. Stir to combine.1/2 cup parmesan or asiago cheese, 1/3 cup mayonnaise, 1/2 teaspoon Dijon mustard, 3/4 teaspoon Worcestershire sauce, 2 tablespoons lemon juice, 1/2 teaspoons minced garlic, 2 teaspoons anchovy paste, 6 dashes hot sauce, salt & pepper
- Serve warm or cold- if serving cold, set in refrigerator for 1 hour.
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