vegan caesar with garlicky za'atar matzo

The perfect salad recipe for Passover, featuring flavor-packed matzo and a creamy vegan dressing.

Vegan Caesar Salad with Garlicky Za’atar Matzo Recipe

If you’ve made my vegan Caesar salad before, you know just how good the dressing and garlicky breadcrumbs are. As I was brainstorming recipes for Passover, I thought why not just use matzo for the croutons? I pan-fried the crumbled matzo with some oil and added a lot of garlic and za’atar. The resulting topping blew my mind. It was everything I’d hoped for—flavorful and crunchy—and I knew it’d be perfect to bring to our Passover Seder. Honestly, I’d be happy with this crunchy salad topping all year long. 

Ingredients for Vegan Caesar Salad with Garlicky Za’atar Matzo

For the salad

  • 1 bunch kale
  • 1 lb. Brussels sprouts
  • 1 bunch Tokyo bekana cabbage (you can use 1/4 green cabbage or 1 bunch baby bok choy if you can't find this)
  • 1 scallion, trimmed and sliced into 1/4" pieces

For the topping

  • 3 pieces matzo
  • 3 tablespoons extra virgin olive oil
  • 3 garlic cloves, grated with a microplane
  • 2 teaspoons za'atar

For the dressing

  • 2 garlic cloves
  • Juice of 2 lemons
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup tahini
  • 2 tablespoons white vinegar
  • 1 tablespoon capers with juice
  • 1 cup canned chickpeas, drained and rinsed
  • 1/4 cup nutritional yeast
  • 1 teaspoon garlic powder
  • 1 tablespoon Dijon mustard

How to Make Vegan Caesar Salad with Garlicky Za’atar Matzo

  1. Cut the kale and cabbage into thin ribbons about 1/8" thick. Thinly slice the Brussels sprouts with a mandoline. Combine the greens and scallions in a large bowl.

  2. Make the matzo topping. Break the matzo into small pieces with your hands.

  3. Heat the oil in a pan with the garlic over medium heat, stirring occasionally.

  4. After about 2 minutes, add the matzoh, tossing occasionally so it doesn't burn. Cook for 5 to 10 minutes to get the matzo nice and toasted. 

  5. Add the zaatar and season with salt to taste. Transfer to a bowl to stop the cooking.

  6. Add all of the dressing ingredients to a blender and pulse until smooth. 

  7. Pour the dressing over the greens 1 cup at a time, mixing well to evenly coat. 

  8. Top with the garlicky matzo just before serving. 

What You’ll Need

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