Cabbage Caesar Might Be Better Than Regular Caesar!

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Издатель Sep 14, 2026

This Cabbage Caesar Salad is a crunchy, fresh twist on the classic Caesar salad, made with crisp shredded cabbage instead of romaine for a heartier texture that holds up beautifully to dressing. It has everything you want from a great Caesar, bold savory flavor, bright acidity, plenty of crunch, and that rich, tangy Caesar dressing but with the added bonus of being a cabbage salad that stays crisp and actually gets better as it sits.

If you’re looking for an easy cabbage recipe, healthy-ish salad, make-ahead salad, or a new way to use green cabbage, this is the kind of simple homemade recipe that works for weeknight dinners, meal prep, lunch, or as a side. It’s familiar enough for Caesar salad lovers, but different enough to make this cabbage feel completely new.

INGREDIENTS

• 1 small green cabbage, thinly sliced into ⅛-inch pieces, then cut into shorter, bite-size pieces
• 1 teaspoon kosher salt
• ½ cup crumbled shaved Parmesan
• Freshly ground black pepper, to taste

Caesar Dressing
• 2 egg yolks
• 1/2 cup olive
• 1 tbsp Greek yogurt
• 1 tbsp Dijon mustard
• Juice from half of a fresh lemon juice
• 2 tsp Worcestershire sauce
• 2 to 3 anchovy fillets, or 1 tbsp anchovy paste
• 1 garlic clove, finely grated
• ⅓ cup finely grated Parmesan
• 1 tsp white wine vinegar
• 1 to 2 tbsp water, as needed

Garlic Breadcrumbs
• 1 cup seasoned panko breadcrumbs
• 1 tbsp olive oil
• 1 to 2 garlic cloves, finely grated

DIRECTIONS
1. Place shredded cabbage in a large bowl, toss with a generous pinch of kosher salt, and massage gently with your hands to slightly soften; refrigerate while preparing the remaining components.

2. In a tall container, combine olive oil, egg yolks, anchovies, anchovy oil, grated Parmesan cheese, Dijon mustard, minced garlic, lemon juice, white wine vinegar, Worcestershire sauce, salt, black pepper, Greek yogurt, and a splash of water. Blend with an immersion blender until completely smooth and emulsified.

3. Heat oil in a skillet over medium heat, add panko breadcrumbs, and toast, stirring constantly, until golden brown. Grate fresh garlic directly into the pan, stir for a few seconds until fragrant, and remove from heat immediately.

4. Pour the dressing over the chilled cabbage and toss until evenly coated.

5. Transfer the dressed cabbage to a wide serving dish and top with the toasted garlic breadcrumbs, freshly shaved Parmesan cheese, and coarse black pepper.

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