If there is one thing we do during the week regardless of the season, it’s salad! It’s quick and easy and there are no rules as to what you can throw in. The struggle I see with clients is that they tend to get board. Same flavors, same dressing etc. By taking a few extra steps you can take an everyday salad and make a fab one!
One of my favorite approaches to salads is using cabbage as the base. Before you turn up your nose, hear me out! Cabbage will outlive any other green in the fridge, it packs more fiber than others, and of course is more filling. You may have to slice it up yourself, but I promise it’s worth it.
My go to salads is a kale caesar! I’ve been making this recipe since my first cooking days in 2014 and it still holds up today. In celebrating this staple salad, I knew we had to do a fall inspired version with shaved brussels and boom, the amazing vegan Shaved Brussels Salad with toast garlic breadcrumbs was born!
What’s great about this recipe? Everything! It’s quick, easy, affordable, fiber packed, filling, the dressing is so easy, is made sans cashews, it’s perfect for any season, the garlic breadcrumbs add the perfect touch of flavor and texture, the salad and dressing can easily be made in bulk, and is good by itself or pairs well with any protein. All in all, it’s hands down one of my favorite salads, and going on repeat tonight lol.
If you’re looking to add a staple salad to your routine or need one for your holiday spread, you have to try this Vegan Shaved Brussels Caesar Salad with Garlic Breadcrumbs !
Salad dressing: Combine all the ingredients in a small bowl, minus the water. If your tahini is more solid, you can simply pop in the microwave and smooth it out. Drizzle in the water and add more to achieve your desired consistency. You should have some left over for 1-2 more salads!
Garlic bread crumbs: In a small pan over medium heat add the oil and the bread crumbs. Toast for 3-5 minutes, periodically stirring, until few crumbs remain un-toasted. Toss in the minced garlic and continue to cook for an additional 2-3 minutes. Remove from heat and set aside.
Remove kale from the stems, finely chop. Finely chop the brussels sprouts using a knife or mandolin. Throw in a large bowl and drizzle with olive oil, massage with hands for 1 minute. Top with bread crumbs and ceasar dressing!
