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    Hummusapien » Recipes » Salads » Vegan Caesar Salad with Kale and Brussels Sprouts

    Vegan Caesar Salad with Kale and Brussels Sprouts

    Published Jan 13, 2020 · Modified Nov 8, 2021 · by Alexis Joseph · 32 Comments

    Jump to Recipe

    Crowd favorite Vegan Caesar Salad with Kale and Brussels Sprouts, made with crunchy croutons and an irresistible cashew caesar dressing!

    bowl of kale salad with croutons

    It's a bird! It's a plane! It's a vegan caesar salad!

    Kale caesar to be exact. We're salading with the best of 'em today, friends. I whipped up this vegan kale caesar salad back in December when I had all the ginger molasses and peanut butter cookies to share and sadly, this salad got temporarily put on the back burner.

    Not that salad isn't worth celebrating! You folks now how much I love a meal-worthy salad. Not only do I require crunch, tang, and creaminess, but I also want a wicked and totally non-boring dressing to tie it all together. Mission accomplished!

    up close salad with gold fork

    This gem is an ode to the vegan kale caesar we sell at Alchemy, piled high with carrot ribbons, lemony roasted chickpeas, and crushed hazelnuts. Fantástico!

    I feel like no one has hazelnuts at home, so I swapped them out for super duper simple homemade rosemary croutons that will exponentially improve your salad game, guaranteed. They're SO DAMN GOOD.

    If you're anything like me, you always have a loaf or three of bread in the freezer just dying to become a salad topper. Orrrrr French toast. Or both!

    baked croutons on sheet panI wanted lots of bright, colorful, crisp veggies in this salad. I went with purple kale, red cabbage, and Brussels for texture but it's super forgiving. Not a fan of Brussels or craving a more traditional caesar salad? Ditch the kale for crisp romaine! Just be sure to store the dressing separately.

    Let's talk dressing details. This vegan caesar will likely knock your socks right off. The combination of creamy cashews and plenty of garlic paired with tangy capers, lemon juice, and Dijon make for an insanely satisfying salad dressing if I do say so myself.

    bowl of red cabbage and brussels sprouts

    I mean if you don't have garlic breath, did the caesar even happen?!

    We enjoyed this salad as a side dish paired with soup for lunch, but it can totally stand on its own and is perfect for a crowd because it gets better with age and holds up well in the fridge.

    For more oomph, feel free to add roasted chickpeas or whatever protein floats your boat.

    brussels sprout salad in bowl

    Your salad, your rules, boo thang.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    This Vegan Brussels Sprout and Kale Caesar Salad is healthy spin on the classic with crisp Brussels sprouts, crunchy homemade rosemary croutons and a delicious dairy-free cashew caesar dressing. Great for a crowd!

    Vegan Kale Caesar Salad Recipe

    ★★★★★ 5 from 11 reviews
    • Author: Alexis | Hummusapien
    • Prep Time: 15 minutes
    • Cook Time: 10 minutes
    • Total Time: 25 minutes
    • Yield: 4-6 servings 1x
    • Category: Salad
    • Method: No-Cook
    • Cuisine: American
    • Diet: Vegan
    Print Recipe
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    Description

    Crowd favorite Vegan Caesar Salad with Kale and Brussels Sprouts, made with crunchy croutons and an irresistible cashew caesar dressing!


    Ingredients

    Units Scale

    For the salad:

    • 1 bunch kale (I used purple), de-stemmed and sliced into ribbons
    • 12 oz Brussels sprouts, trimmed, halved and very thinly sliced or shredded
    • 1 ½ cups thinly sliced red cabbage or radicchio
    • Optional add-ins: ½ cup toasted walnuts

    For the caesar dressing:

    • ¾ cup raw cashews
    • 3 tbsp nutritional yeast
    • 6 tbsp lemon juice
    • ½ cup water (more to thin if needed)
    • 1 ½ tsp dijon
    • 4 garlic cloves
    • 2 tbsp capers
    • ½ tsp sea salt
    • Lots of freshly ground black pepper

    For the rosemary croutons:

    • 1 heaping cup stale/crusty bread, cut into cubes (I used defrosted from frozen multigrain bread)
    • 1 tbsp extra virgin olive oil
    • ¼ tsp each dried rosemary, garlic powder, and kosher salt

    Instructions

    1. Place cup cashews in a small bowl. Cover with boiling water.
    2. Preheat oven to 350F. Place bread cubes on a baking sheet lined with parchment paper or a Silipat. Add oil, spices, and salt tossing to combine. Bake for 10-12 minutes.
    3. Meanwhile, chop the Brussels, kale, and cabbage and place in a large mixing bowl. (If you have a mandolin or shredding attachment on your food processor, feel free to use for the Brussels and cabbage.)
    4. Drain and rinse cashews. Combine dressing ingredients in a blender (I used my nutribullet) and blend until very smooth and creamy. Taste and adjust if needed.
    5. To serve, place veggies and as much dressing as desired in a mixing bowl and toss thoroughly so everything is coated, massaging the dresses into the kale. Top with croutons just before serving. If you're only eating a portion, toss a small amount and keep the rest separate in the fridge and combine just before serving. Dressing will thicken as it sits in the fridge, so add water if needed. I love this shaker bottle for leftover dressing!

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Emily says

      January 04, 2021 at 2:41 pm

      These croutons are to die for!! Seriously so good, I will never make croutons another way. I made this for my family who doesn’t really like kale, but with the dressing soaking in they loved it. Super crunchy and garlicky, and they didn’t even know it was vegan!!

      ★★★★★

      Reply
      • Alexis Joseph says

        January 05, 2021 at 4:27 pm

        Awesome, that's the ultimate compliment!

        Reply
    2. Andrea says

      December 29, 2020 at 2:25 am

      Just moved past a first trimester where all greens made me sick. This is the first salad I’ve made since being pregnant and OMG is it incredible. Super easy and full of flavor. Will be making all the time.

      ★★★★★

      Reply
      • Alexis Joseph says

        December 29, 2020 at 2:38 am

        OMG I was so there with you, sister. Veggies were the worst! So glad you got over the hump and that this salad hit the spot 🙂

        Reply
    3. Allison says

      August 11, 2020 at 6:08 pm

      This is a perfect weekday lunch and the croutons are to die for. Fun shortcut: buy a bag of the Cruciferous Crunch salad mix at Trader Joe's in place of the cabbage and Brussels sprouts to save time!

      ★★★★★

      Reply
      • Alexis Joseph says

        August 11, 2020 at 7:20 pm

        Wowwwww game changer. Thanks for the tip!

        Reply
    4. Caroline says

      July 18, 2020 at 2:53 pm

      Super easy to make, colorful and flavorful! Loved it!

      ★★★★★

      Reply
      • Alexis Joseph says

        July 20, 2020 at 2:39 pm

        Love that! Thank you tons, Caroline!

        Reply
        • Kristen says

          December 23, 2020 at 11:20 pm

          Loved this recipe! I meal prepped this in the beginning of the week and the mixed salad + dressing (kept the croutons separate) stayed perfectly crisp for days. Going to be a go-to salad from now on!

          ★★★★★

          Reply
          • Alexis Joseph says

            December 24, 2020 at 1:36 pm

            Awesome! I gotta make this one again soon 🙂 Thanks, Kristen!

    5. Lisa says

      May 25, 2020 at 10:35 pm

      I make this weekly. So good!

      ★★★★★

      Reply
      • Alexis Joseph says

        May 28, 2020 at 1:48 pm

        Heck yes! Thanks for letting me know, Lisa!

        Reply
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    Well HELLO there, pal! I'm Alexis. Welcome to Hummusapien, a fantastical food blog brimming with nourishing (always delish!) recipes from a Registered Dietitian plus life tidbits to inspire you to live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cookin'.

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