Though I hated them as a kid, now I LOVE Brussels sprouts. Usually I just eat them roasted with a little olive oil and sea salt. And maybe a squeeze of lemon juice or a sprinkling of grated Parmesan. I also love them in pasta, on a pizza, or alongside roasted fish or poultry. But recently I discovered how delicious they are raw–grated or thinly sliced into a slaw or salad. This salad was inspired by a recipe I saw in Food & Wine last year that combined roasted Brussels sprouts with raw red cabbage in a colorful slaw. I loved the idea of combining Brussels sprouts with red cabbage, but I thought it would be great to keep it simple and just to serve everything raw, tossed with a tangy Dijon vinaigrette.

Super healthy and easy to prepare, Brussels sprouts are a must for me on Thanksgiving day. This slaw is delicious served with roast turkey (or chicken or pork) and is really simple to make. Thinly slice your Brussels sprouts and red cabbage, combine with toasted pine nuts and dried cranberries, and toss with vinaigrette. And if you want, top with some Parmesan shavings. Less than 20 minutes and you're done! Thanksgiving never looked, tasted (or felt) better.