Brussels Sprouts Salad

What’s usually the crunchiest thing on the Thanksgiving table? Stuffing crust, maybe? A turkey wing if you’re lucky? Point is, it’s kind of soft meal; not a ton of different textures happening. That’s why raw Brussels sprouts can be a welcome change of pace. The trick is to shred them finely, “bruise” them a bit, and dress them at least an hour before serving. The longer the salad sits, the softer and milder tasting the leaves become.