Brussels Sprout Caesar Salad with Crispy Rice - Easy Recipe

Brussels sprouts don't exactly scream "salad," but thinly sliced they're nutty, fresh, and honestly INCREDIBLE dressed in a punchy Caesar. And instead of croutons? We're using up leftover rice, crisped up until golden and CRUNCHY in the air fryer. It's the kind of recipe that uses what you've got, wastes absolutely nothing, and makes you feel like a total genius at dinnertime. One bite of that crispy rice with that Caesar dressing and you will NEVER go back!

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, we're thinly slicing the inner leaves to create a tender, almost slaw-like base, and then saving those gorgeous outer leaves to crisp up in the air fryer alongside the rice. Those crunchy leaves become your crouton moment, crispy, slightly charred, and absolutely delicious. The Caesar dressing comes together in minutes using a good-quality mayo as the base, which means no raw eggs, no fuss, and totally reliable results every single time.

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!

Ingredients

For the Crispy Rice & Leaves:

• cooked leftover rice (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
• ¼ 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 ½ lemon
• Juice of ½ lemon (about 1½ tablespoons)
• 2–3 anchovy fillets, finely chopped 
• Salt and pepper, to taste

To Serve:

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

Instructions

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 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 20–25 minutes. Don't rush this, the crunch is EVERYTHING!

3. Crisp up the Brussels leaves: In the last 3-5 minutes of cooking, toss the reserved outer Brussels leaves and the thinly sliced red cabbage. Add them to the air fryer or oven tray for the final few minutes 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, Dijon 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 brussel 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!

Chef's Tips

Day-old rice is best: Freshly cooked rice has too much moisture in it and will steam rather than crisp. Day-old rice from the fridge is drier and crisps up BEAUTIFULLY, this is the perfect use for that little bit left in the pot!

Slice the sprouts as thin as you can: The thinner the better, it changes the entire texture and eating experience. A mandoline makes this a breeze, or just take your time with a sharp knife.

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, or try cooked farro or pearl barley for a different kind of crunch.

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. Plate and serve immediately!

Leftovers: If you do have leftovers, store the dressed salad and the crispy rice separately in airtight containers in the fridge for up to 2 days. Re-crisp the rice in the air fryer for 5 minutes before serving.

Dressing: The Caesar dressing keeps brilliantly in a sealed jar in the fridge for up to 5 days. Make a double batch, it's great on everything!

Frequently Asked Questions

Q: Do the Brussels sprouts need to be cooked? A: 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 perfect.

Q: Can I use freshly cooked rice? A: 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 = crispy rice!

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

Q: Can I make this ahead for a dinner party? A: 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.

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

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Enjoy!

Del x

This Brussels sprout Caesar salad with crispy leftover rice is the winter salad you never knew you needed. Thinly sliced raw sprouts, a punchy mayo-based Caesar dressing, crunchy air-fried rice instead of croutons, and crispy charred Brussels leaves on top, it's INSANELY good and uses up what you've already got. Seasonal, zero waste, and absolutely DELICIOUS!