Brussels Sprout Caesar Salad with Crispy Rice - Easy Recipe

Brussels sprout Caesar salad sounds like a contradiction until you slice the sprouts thin and dress them in something punchy, and then it is honestly INCREDIBLE. Instead of croutons we are using up leftover rice, crisped until golden and CRUNCHY in the air fryer. It is the kind of recipe that uses what you have got, wastes absolutely nothing, and makes you feel like a total genius at dinnertime. Let's cook!

Why This Brussels Sprout Caesar Works

A raw Brussels sprout Caesar salad with crispy leftover rice, on the table in 35 minutes. The whole thing hinges on slicing the sprouts as thin as you possibly can, because that is what lets them soften a little in the dressing instead of staying tough and squeaky. What makes this version different is that nothing gets thrown away: the inner sprouts are the salad, the outer leaves crisp up in the air fryer, and cold leftover rice replaces the croutons entirely. If you have never eaten Brussels sprouts raw before, I promise you it is a banger and you need to try it.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Serves: 2 as a main, 4 as a side
• Difficulty: Easy
• Special Equipment: Air fryer or oven, mandoline or sharp knife

The key to making this salad really sing is in the prep of the Brussels sprouts. Rather than roasting them whole, slice the inner leaves as finely as you can to create a tender, almost slaw-like base, then save those gorgeous outer leaves to crisp up in the air fryer alongside the rice. A mandoline is even better than a knife here, but be careful, because they are sharp. I cannot tell you how many close encounters I have had with one over my career, so use the guard if yours has one. Those crunchy leaves become your crouton moment, crispy, slightly charred, and absolutely delicious, and the Caesar dressing comes together in minutes on a good-quality mayo base, which means no raw eggs and reliable results every single time.

Ingredients

For the Crispy Rice & Leaves:

• Cooked leftover rice, cold from the fridge (day-old is perfect)
• Outer leaves from the Brussels sprouts (saved from prep)
• 1 tablespoon olive oil
• Salt and pepper, to season

For the Salad:

• 300g Brussels sprouts, thinly sliced
• 1/4 small red cabbage, very thinly sliced
• Extra virgin olive oil, for dressing
• Splash of white wine or apple cider vinegar
• Salt and pepper, to season

For the Caesar Dressing:

• 4 tablespoons good-quality mayonnaise
• 1 teaspoon wholegrain mustard
• 2 tablespoons finely grated parmesan
• 1 small clove garlic, finely grated or crushed
• Zest of 1/2 lemon
• Juice of 1/2 lemon (about 1 1/2 tablespoons)
• 2 to 3 anchovy fillets, finely chopped
• Salt and pepper, to taste

To Serve:

• Extra parmesan, freshly grated, and don't be shy about it!

How to Make Brussels Sprout Caesar Salad

1. Prep the Brussels sprouts: Pull off the outer leaves of the Brussels sprouts and set them aside, these are going in the air fryer later. Thinly slice the remaining sprout interiors as finely as you can, either with a sharp knife or a mandoline. Pop the sliced sprouts into a large mixing bowl.
2. Crisp up the rice: Spread the cold leftover rice out onto a tray or directly into your air fryer basket. Drizzle with a little olive oil and season generously with salt and pepper. Air fry at 200°C for 15 minutes, shaking halfway through, until golden and CRUNCHY. Alternatively, spread on a baking tray and roast at 220°C (200°C fan / 425°F / Gas Mark 7) for 20 to 25 minutes. Don't rush this, the crunch is EVERYTHING!
3. Crisp up the Brussels leaves: In the last 3 to 5 minutes of cooking, add the reserved outer Brussels leaves and the thinly sliced red cabbage to the air fryer or oven tray until crispy and slightly charred at the edges. Keep a close eye, they go from perfect to burnt quickly!
4. Make the Caesar dressing: In a small bowl, combine the mayonnaise, wholegrain mustard, grated parmesan, garlic, lemon zest, lemon juice, and chopped anchovies. Mix well until smooth and combined. Taste and adjust, more lemon for brightness, more anchovy for depth, more parmesan for richness. Season with salt and pepper.
5. Dress the salad: Add a small splash of vinegar to the cabbage and Brussels sprouts first. Pour the Caesar dressing over. Toss everything together well and season to taste. The sprouts should be well coated, don't be shy with the dressing!
6. Plate up: Pile the dressed Brussels sprout Caesar onto your plates or a large serving platter. Top with the crispy Brussels leaves and a generous handful of that crunchy golden rice. Finish with an extra shower of freshly grated parmesan, as much as your heart desires. Serve immediately while that rice is still CRUNCHY!

Why You'll Love This Recipe

• Brilliant way to eat Brussels sprouts: Thinly sliced raw sprouts are a total revelation, nutty, fresh, and nothing like the soggy ones of your childhood!
• Zero waste hero: Uses up leftover rice AND all of the Brussels sprout, inner leaves, outer leaves, the lot.
• No croutons needed: Crispy rice is genuinely better, crunchier, lighter, and uses up what you already have.
• Quick Caesar dressing: Mayo-based means it's done in two minutes flat.
• Seasonal and budget-friendly: Brussels sprouts are cheap and plentiful in winter, make the most of them!

Chef's Tips for Brussels Sprout Caesar Salad

Slice them as thin as you possibly can: This is the whole recipe in one instruction. The thinner the slice, the more the sprouts soften once the dressing goes on, and that is the difference between a salad that works and a bowl of raw squeaky cabbage. A mandoline makes it a breeze, but they are sharp and I have had more close encounters with one than I would like to admit over the years, so use the guard if yours has one.

Cold rice, straight from the fridge: You want leftover rice that has gone properly cold, because freshly cooked rice holds too much moisture and will steam rather than crisp. Coat it in a little oil and roast it until crispy. This is the perfect use for that last bit left in the pot.

No rice? Make croutons instead: Stale bread torn into rough chunks and crisped up the same way does exactly the same job. Nothing needs to go in the bin for this salad to work.

Don't overdress: Add the dressing a little at a time and toss as you go. You want everything coated but not swimming.

Serve straight away: Once that crispy rice hits the salad it will soften over time, this is a plate-and-eat situation. Don't let it sit!

Anchovy shy? Start with one anchovy fillet and taste before adding more. They add incredible depth and savouriness without making it taste fishy, trust the process!

Make it a meal: Add some sliced grilled chicken, crispy bacon, or a soft-boiled egg on top to bulk it up into a proper dinner.

Substitutions & Variations

• No anchovies: Leave them out and add a teaspoon of Worcestershire sauce instead for that same savoury depth.
• No leftover rice: Use day-old sourdough torn into chunks for classic croutons. Stale bread is worth hanging on to, and if you have a lot of it my Baileys bread and butter pudding will use up the rest.
• No red cabbage: Leave it out or swap for a handful of shredded kale or cavolo nero.
• Vegan version: Use vegan mayo, skip the anchovies, and swap the parmesan for nutritional yeast or a good vegan alternative.
• Add protein: Crispy bacon lardons, grilled chicken thighs, or hot smoked salmon all work brilliantly here.
• Spicy kick: Add a teaspoon of sriracha or a pinch of chilli flakes to the dressing.

Storage

Best eaten fresh: This salad is at its absolute best the moment it's made. That crispy rice is the star and it will soften as it sits, so plate and serve immediately.

Fridge: If you have leftovers, store the dressed salad and the crispy rice separately in airtight containers for up to 2 days. Re-crisp the rice in the air fryer for 5 minutes before serving. The Caesar dressing on its own keeps beautifully in a sealed jar in the fridge for up to 5 days, make a double batch because it's great on everything.

Freezer: Not recommended. The rice loses its crunch when thawed and the dressed salad doesn't freeze well.

Avoid: Don't dress the whole batch if you're planning leftovers. Keep the dressing separate and only dress what you're eating right now.

Frequently Asked Questions

Do the Brussels sprouts need to be cooked? Nope! Thinly sliced raw Brussels sprouts are the whole point, they're fresh, nutty, and slightly peppery. The dressing softens them slightly as they sit, which is exactly what you want.

Can I use freshly cooked rice? You can, but spread it out on a tray and let it cool and dry out completely first, at least an hour at room temperature, or pop it in the fridge uncovered for 30 minutes. Dry rice equals crispy rice!

I don't have an air fryer, can I use the oven? Absolutely! Spread everything on a baking tray and roast at 220°C (200°C fan / 425°F / Gas Mark 7). The rice will take 20 to 25 minutes and the leaves just 5 minutes at the end. It's slightly less crispy than the air fryer but still DELICIOUS.

How do you slice Brussels sprouts thinly without a mandoline? A sharp knife and a bit of patience does the job perfectly well. Halve each sprout through the root first so it sits flat on the board, then slice across as finely as you can. Flat and steady beats fast every time.

Can I make this ahead for a dinner party? Prep everything separately in advance, slice the sprouts, make the dressing, cook the rice, but only crisp the rice and dress the salad right before serving.

What type of rice works best? Any cooked leftover rice works! Long grain, jasmine, basmati, whatever you've got. Even brown rice works well.

What do you serve with Brussels sprout Caesar salad? It is a proper main for two on its own, or serve it alongside roast chicken, a steak, or something from the barbecue when you want a sharp, crunchy plate to cut through richer food.

How long does the Caesar dressing keep in the fridge? Up to 5 days in a sealed jar. It is worth making a double batch because it is brilliant on roast vegetables and in sandwiches too.

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This Brussels sprout Caesar salad with crispy rice is one of those recipes that completely changes how you think about a humble vegetable. Thinly sliced raw Brussels sprouts are nutty, fresh, and absolutely nothing like the overcooked ones you might remember from childhood. Pair them with a punchy Caesar dressing, golden crispy leftover rice, and charred sprout leaves on top, and you've got something truly SPECIAL. Zero waste, maximum flavour, and on the table in 35 minutes.

Enjoy!

Del x

Raw Brussels sprouts sliced paper thin, a punchy Caesar dressing, and crunchy leftover rice instead of croutons.