Most Thanksgiving sides come out of the oven hot, toasty, and laden with butter and cream. Save yourself a little oven real estate, and lighten up your meal with this quick and light raw brussels sprout salad. The sprouts act like little cabbages, and make a sort of slaw. Its crispy, crunchy, and refreshingly tart thanks to the apple cider vinegar. You can make the whole dish the day before- it only gets better as it sits. One less thing to worry about on the big day.
- 4 cups raw brussels sprouts
- 2 red apples, cored and chopped
- 1 cup dried cranberries
- 1 cup slivered almonds
- 1/4 cup apple cider vinegar
- 1 raw garlic clove, run over a micro-plane (optional)
- 2-3 tablespoons extra virgin olive oil
- Kosher salt and black pepper to taste
- Clean and trim the sprouts of any bruised leaves, and trim off the hard stems at the root. Slice the sprouts as thinly as you can, so they shred like cabbage for a coleslaw.
- In a bowl, combine the sprouts, apples, cranberries, vinegar, garlic if using, and olive oil. Toss everything together to combine, and season to taste with salt and pepper. Garnish with fresh chopped parsley if desired.