SHAVED BRUSSELS SPROUT VEGAN CAESAR SALAD | dolly and oatmeal

since i think we’re collectively stress-eating at this point before the election, i thought we could use something a bit wholesome? maybe?

cold-weather salads have the tendency to be a tiny controversial. but if you make them hearty enough, and use a generous amount of creamy dressing, you just might make yourself a cold-weather-salad-convert. this is how it happened for me at least.

today, we’re taking a classic caesar and making it a bit more cold-weather-friendly. instead of using traditional romaine lettuce, we’re using shaved brussels sprouts. it’s an extra step because we’re trimming, then shaving the sprouts, but trust when i tell you that it’s way worth it. they provide a lot of crunch (but not too much) and texture, but the shaved sprouts also stand up to being prepped ahead of time, and/or also being stored in the fridge for a few days. (this even packs up well if you need something to take in line while you wait to vote!) all big pluses in my book. from there, we add chunks of bright chunky apple bits, and some wispy red onions slices; then a generous drizzle of our homemade vegan caesar dressing. toss in some toasted walnuts, and then shave some over top for some faux parm, and you’re all set!

either way, wishing those in the states a successful day at the ballots, whether that’s voting early, or on election day!

shaved brussels sprout caesar salad | gf & v

print the recipe!

notes:

the brussels sprouts can be prepped up to 2 days before making the salad. simply shave them and store them raw in airtight container in the fridge.

| serves 4 |

ingredients

vegan caesar dressing (makes extra)

1 lb. brussels sprouts, shredded on a mandolin (or with a sharp knife)
1/2 tablespoon extra virgin olive oil
juice from 1/2 small lemon
fine sea salt
1 honeycrisp apple, cored and cut into small chunks
half small red onion, sliced thin
freshly ground pepper, to taste
1/4 cup walnuts, toasted and roughly chopped, plus more for garnish

method

make your caesar dressing, and set aside.
add the shredded brussels sprouts to a large bowl. drizzle over the olive oil; add the lemon juice, and a couple pinches of salt. toss everything together. add in the apple chunks, red onion, and a few cracks of pepper. drizzle about half the dressing over the salad, and toss to combine until everything is generously coated. give the salad a taste, add more salt and/or dressing if necessary, then toss in the chopped walnuts.
transfer salad to a serving bowl. shave about 4-5 walnuts over a microplane to garnish (this is totally optional), and serve.
leftover salad can be stored in an airtight container, in the fridge, for up to 3 days.