Servings: 8 to 10
No one really wants a salad course at Thanksgiving, but it’s nice to have something bright and fresh on the plate. That’s where this slaw-like salad comes in. As a bonus, this dish tastes best when made a day ahead, which will certainly make your life easier on the big day.
To Make Ahead: Prep all of the elements of the salad 1 day ahead of combining. Refrigerate all but the walnuts. Or dress and refrigerate the salad for up to 24 hours. For best flavor, let sit at room temperature for 30 minutes before serving.
I loved this salad. It tastes "crunchy", not like Brussels sprouts, or like apples or oranges (which, really, it should, with supremes in the salad and juice in the dressing). If you can make and dress it a day ahead, definitely do!
I first made this at Thanksgiving, and since it had a lot of competition, the leftovers stuck around for a week or more. It wilted slightly but was still practically as good as when it was first made. Its longevity (and the ease of finding Brussels sprouts even if the produce aisle is picked over) has made it my go-to salad during shelter-in-place.
Great way to balance out a rich Holiday menu. Most of my family feels mediocre about eating whole pieces of Brussel sprouts, but the shredded texture and flavours were well received!
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