"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."
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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