Shaved Brussels Caesar Salad tossed in creamy homemade mayo Caesar dressing with bacon, Parmesan, and gluten-free panko. A fresh, flavorful side dish ready in minutes.
If you love a good Caesar salad but want something a little more elevated (and way more flavorful), this Shaved Brussels Caesar Salad with Panko, Parmesan, and Bacon is about to be your new favorite. Thinly shaved brussels sprouts get tossed in my creamy homemade Caesar dressing, then topped with crispy bacon and gluten-free toasted panko for the perfect crunch.
It’s an easy, fresh side dish you can whip up in minutes, and it pairs beautifully with weeknight dinners, holiday mains, or anything off the grill. Plus, it’s naturally gluten-free, packed with flavor, and a fun twist on a classic Caesar. If you’re looking for another shaved brussels sprouts salad idea, make my Brussels salad with crispy shallots next.
ingredients in this recipe
I love making different versions of Caesar salad, and this one with raw shaved Brussels sprouts is always a standout – especially when Brussels are in season. I like shredding them myself in the food processor because they’re fresher and more cost-effective, but pre-shredded is fine when you’re short on time/energy. Use any homemade or store-bought Caesar dressing you love (my mayo-based version is linked below!), but the real stars here are the crispy bacon and the toasted panko–Parmesan mixture. It adds the perfect crunchy, salty topping that sets this Brussels Caesar apart from the rest.
Brussels sprouts: whole Brussels with the ends trimmed, then thinly sliced or shredded.
Bacon: optional but so delicious – adds smoky flavor and crispy texture that brings the salad to life.
Parmesan cheese: Gives the salad a salty, nutty, umami-rich bite.
Panko breadcrumbs: A crispy alternative to croutons; I use gluten-free panko for that perfect crunch.
Caesar dressing: My homemade Caesar recipe is below, but any Caesar dressing you like will work.
if you’re dairy-free or vegan
I love adding the Parmesan to this salad, and also as part of the toasty panko topping. However, if you don’t want to use Parmesan cheese, you can easily omit it and the flavor will still be amazing.
how to make this brussels sprouts caesar salad
There are a few components to this dressing, but they go quick and overall this is one low-maintenance salad to assemble once you get going.
- Make the dressing: If you’re using homemade Caesar dressing, prep it first. You can make it ahead or whip it up while you shred the Brussels.
- Shred the Brussels sprouts: Use a food processor with the slicing attachment, a mandoline, or a sharp chef’s knife to thinly shred them.
- Cook the bacon: Crisp the bacon in a skillet, then set it aside to cool. Leave a bit of the bacon fat in the pan for the topping.
- Toast the topping: In the same skillet, add the panko, Parmesan, and a pinch of pepper. Toast until golden and crispy.
- Assemble the salad: Toss the shaved Brussels with the Caesar dressing, then finish with the crispy bacon and the toasted Parmesan–panko mixture.
How to Store Leftovers & Make It Ahead
One of the best things about a Brussels sprouts Caesar salad is that it actually holds up better than a traditional lettuce-based Caesar. Because the sprouts are sturdy, this salad will stay crisp and flavorful for 1–2 days even after it’s dressed. It will soften slightly as it sits, but it won’t turn soggy the way romaine does, so leftovers are still totally enjoyable.
For the freshest texture, here’s how I recommend storing it:
Store components separately:
Keep the shredded Brussels, dressing, bacon, and the toasted panko–Parmesan topping in individual containers. This keeps everything crisp and makes assembly quick when you’re ready to serve.
If already dressed:
Leftovers will keep in an airtight container in the refrigerator for up to 2 days. The Brussels will soften but remain sturdy, and the flavor just keeps on keeping on.
Keep toppings separate:
Store the bacon and panko topping in small containers in the fridge. Add them right before serving to keep all the crunch.
Make-ahead prep:
- Shave Brussels up to 2 days ahead (store them in a sealed container with a paper towel).
- Make the dressing 3–4 days ahead.
- Toast the panko topping 1–2 days ahead.
- Cook bacon up to 3 days ahead.
shredded brussels sprouts caesar salad
Ingredients
Brussels Sprouts Caesar Salad
- 6 slices bacon – cooked to package directions, crumbled
- 1 lb Brussels sprouts – cleaned, trimmed and shredded - or a bag of pre-shredded Brussels also works
- 1/4 cup Caesar Salad Dressing – plus more to taste - homemade or store-bought
- Panko-Parmesan topping – recipe follows - optional
Panko-Parmesan topping
- 1/2 cup panko breadcrumbs - I used kikkoman gluten free, any brand you like is fine
- 1/4 cup parmesan cheese - grated
- 2 pinches of pepper - optional
Instructions
- Prepare bacon according to package directions. Once done, allow to cool before roughly chopping.
- Prepare Brussels sprouts: rinse with water, dry thoroughly, and trim stems. Using the slicing attachment of your food processor, add a handful of whole Brussels and shred. This will need to be done in batches.
- To make Panko Breadcrumbs: heat the same skillet you used to make the bacon over medium heat. Add panko, parmesan and pepper (is using), stir to combine and toast for 1-2 minutes until browned. Remove from heat and transfer to a small bowl/ramekin.
- To a serving or mixing bowl, add shredded Brussels, crumbled bacon and 1/2 of breadcrumbs. Mix in ¼ cup Caesar Salad dressing and gently toss to combine. Add additional dressing, if desired. Top with remaining panko mixture.
Notes
- Make sure to rinse to clean whole Brussels sprout. Dry thoroughly.
- Slice off the tough woody stems, using a chef’s knife. Discard stems.
- As you’re slicing, a few outer leaves will usually fall away. Discard those leaves.
- With the slicing attachment fitted, drop a handful of whole Brussels sprouts in. You may need to do this in batches.
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