➜ The Cook’s Illustrated Thanksgiving Guide:

You can trust the editors of Cook’s Illustrated—experts of all things Thanksgiving—to deliver recipes that work.

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If you want a new take on a classic Thanksgiving vegetable, raw Brussels sprout salads are the way to go. And even people who claim they don’t like Brussels sprouts will love them in a slaw-like salad. Success lies in slicing the brussels sprouts very thinly.

If you’re cutting the vegetables by hand, trim the stem end off of each sprout and then cut each in half through the cut end. With the flat surface on the cutting board, slice each half to make very thin pieces. But since this is time intensive and slow going if you don’t have strong knife skills, you can also use a food processor with a slicing blade.

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