A Brand-New Recipe for Brussels Sprouts

"It's no secret that I absolutely love Brussels sprouts! And while I typically enjoy them roasted or sauteed, today I'm serving them in a new (but equally delicious) way -- raw! For this healthy side, I'm slicing my sprouts super thin and mixing them with shredded radicchio and sunflower seeds. A bit of grainy mustard and honey help to enhance the vibrant flavors woven throughout each crunchy bite. This recipe may be untraditional, but I promise that it's a winner every time. Save space in the oven for your turkey and bring this festive slaw to your Thanksgiving table."

-Everyday Food's
Sarah Carey

Brussels Sprouts Slaw

Related: 20 Classic Comfort Food Recipes from Martha Stewart

1 tablespoon grainy mustard

3 tablespoons white-wine vinegar

2 teaspoons honey

2 tablespoons olive oil

Salt and pepper

1 pound brussels sprouts, trimmed and shredded

1 small head radicchio, cored and thinly sliced

1/2 cup chopped fresh chives

1/4 cup toasted sunflower seeds

Related: Quick, One-Pot Meal Ideas To Feed the Whole Family

1. In a large bowl, whisk together mustard, vinegar, honey, and oil. Season with salt and pepper. Add brussels sprouts, radicchio, chives, and sunflower seeds and toss to combine.

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