Ingredients
For the Salad
- 4 cups green cabbage, finely shredded
- 1 cup purple cabbage, finely shredded (optional)
- ½ cup grated parmesan cheese
- 1 cup croutons
- Fresh cracked black pepper
- Optional: chopped parsley or chives
Optional Add-Ins
- Grilled chicken
- Crispy bacon
- Avocado
- Soft-boiled eggs
Caesar Dressing Ingredients
- ½ cup mayonnaise
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1–2 garlic cloves, minced
- 2 tsp Worcestershire sauce
- ¼ cup grated parmesan cheese
- 1–2 anchovy fillets, mashed (optional)
- Salt and black pepper to taste
- 1–2 tbsp water to thin if needed
Instructions
1. Prepare the Cabbage
- Finely shred the cabbage using a knife or mandoline.
- For a softer texture, massage the cabbage lightly with a pinch of salt for 1–2 minutes.
2. Make the Dressing
- In a bowl, whisk together mayonnaise, lemon juice, Dijon mustard, garlic, Worcestershire sauce, parmesan, anchovies (if using), salt, and pepper.
- Add water gradually until the dressing reaches your preferred consistency.
3. Assemble the Salad
- Toss shredded cabbage with the dressing until evenly coated.
- Add parmesan cheese and croutons.
4. Serve
- Top with extra parmesan and black pepper before serving.
Tips
- Let the salad sit 10 minutes before serving so the cabbage absorbs flavor.
- Use napa cabbage for a lighter, more delicate texture.
- Homemade croutons add the best crunch.
- Add lemon zest for extra brightness.
- Because cabbage is sturdy, leftovers stay crisp longer than regular Caesar salad.
Serving Suggestions
Pairs well with:
- Grilled chicken
- Salmon
- Steak
- Soup and sandwiches
Variations
- Spicy Caesar: Add chili flakes or hot sauce.
- Kale-Cabbage Mix: Combine shredded kale and cabbage.
- Vegetarian Version: Skip anchovies and use vegetarian Worcestershire sauce.
- Low-Carb: Replace croutons with roasted chickpeas or parmesan crisps.
