Take the classic homemade Caesar up a few notches by using a combination of shredded kale, shredded red cabbage, and shredded brussels sprouts. Pair with a delicious homemade Caesar dressing for the remastering of the perfect salad.
Caesar salad is a true classic made with crispy lettuce and tangy dressing. I wanted to create a version of this recipe that could be used as a versatile kale caesar style slaw but also work for my base recipe series for meal prepping (like I did here with this Tuscan Bean Salad with Barley).
I’ve never loved kale on its own but mixed with shredded red cabbage and shredded brussels sprouts it creates a uniquely delicious combination.
Why This Recipe Works:
Texture: Brussels sprouts, kale, and red cabbage all have similar waxy textures. This works ideally for a salad recipe that will be eaten over a series of days because it won’t wilt or become mushy. In fact, it gets better with time as the flavors develop and the leaves become tender.
Nutrient Dense: While there’s nothing wrong with classic romaine, this cabbage and kale salad is chocked full of vitamins A, C, and K, as well as fiber and antioxidants. This means that not only is Kale Caesar Salad delicious, but it’s also a healthy choice that can help you meet your daily nutritional needs.
Make Your Own Dressing: While storebought dressings can do the trick, making your own allows you to modify, adjust, and elevate the taste of this kale caesar salad recipe.
- Chef’s Knife and Cutting Board (or Food Processor)
- Medium Mixing Bowl
- Large Bowl
- Measuring Cups and Spoons
- Cheese Grater
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For The Salad:
- Shredded Kale Leaves
- Shredded Red Cabbage
- Shredded Brussels Sprouts
- Lemon Juice
- Parmesan Cheese
- Optional – Homemade Croutons
Homemade Caesar Dressing:
- Olive Oil
- Lemon Juice
- Dijon Mustard
- Worcestershire Sauce
- Salt and Pepper
- Parmesan Cheese
How To Assemble The Salad:
For The Salad:
- Shred the kale (remove the inner rib first), the cabbage, and the brussels sprouts. You can do this all by hand with a chef’s knife or use the shred setting on a food processor to do it all for you.
- Place the kale into the large mixing bowl first. Lightly coat it with some lemon juice and a little salt.
- Massage the kale in the bowl. This will help make it tender and remove any bitterness the kale naturally has.
- If making homemade croutons you can combine cubed sourdough bread, a little olive oil, some Italian seasoning, salt, and some black pepper together until coated. Add it to a baking sheet and toast in the oven at 375 F. for about 8-10 minutes (or until golden brown and crispy). Set them aside.
- Grate some parmesan cheese and set it aside as well for garnishing.
For The Dressing:
- With the chef’s knife, mince and mash the anchovies into a fine paste. If you’re anti anchovies don’t include them, but I do think they make a difference in the real flavor of this recipe.
- Place the anchovies, minced garlic, and all the other ingredients together in a bowl. Grate in some fresh parmesan cheese.
- Whisk thoroughly until the dressing emulsifiers are together into one cohesive mixture. Test taste and adjust the seasonings as needed.
- Pour the dressing over the cabbage and kale slaw mixture and toss to combine.
- Finish the shaved salad off with more parmesan and crispy croutons.
Tips For Serving:
This salad will keep for up to 5 days and can be stored fully dressed in the fridge in an air-tight container. Pair this recipe with some smoked chicken breast or grilled chicken to add protein. Alternatively, it would also go great with shrimp or air fried salmon too.
Keep the salad fresh by tossing it again in the bowl before serving. Sometimes as it sits, the dressing can sit slightly at the bottom. Serve as a side salad or use it as the perfect meal prep recipe.
More Recipes To Try:
- Grinder Salad Recipe
- Italian Shredded Brussels Sprouts Salad
- Creamy Southwestern Pasta Salad
- Crispy Artichoke Salad Recipe
Shredded Kale And Cabbage Caesar Salad
- 2 cups Shredded Kale
- 2 cups Shredded Red Cabbage
- 2 cups Shredded Brussles Sprouts
- 1/4 cup Parmesan Freshly grated
- 1 tbsp. Lemon Juice
- 1/2 tsp Salt
Homemade Caesar Dressing
- 1/3 cup Olive Oil
- 1/4 cup Mayo
- 1/2 Lemon juiced
- 6 Anchovies minced finely
- 2 cloves Garlic minced
- 1/3 cup Parmesan Cheese grated
- 1 tbsp. Dijon Mustard
- 1 tbsp. Worcestershire Sauce
- 1/2 tsp Black Pepper
- Salt (to taste)
- 1 cup Croutons
- Begin by shredding the kale, red cabbage, and brussels sprouts. For the kale, remove the inner rib and only use the leafy green part.
- Place the kale alone into a bowl to start. Add the lemon and the salt and then massage the leaves. This removes the bitterness and makes them more tender.
- Toss the kale with the red cabbage and the brussels sprouts and set it aside. Wait to add the parmesan at the end
- Finely mince the anchovies and use the chef's knife to scrap them lightly to create a paste.
- Add the anchovies, minced garlic, and the remaining dressing ingredients to a bowl and whisk until they fully combine.
- Test taste to add any additional sea salt (some of these ingredients are naturally salty so you may not need to add anymore).
- Pour the dressing over the shredded leaves in a large mixing bowl.
- Toss and coat everything until it's fully combined. Garnish with the remaining parmesan cheese and serve with any croutons (if waiting to serve, add the croutons before eating).