Brussels sprouts, a miniature member of the cabbage family, are often overcooked into a stinky, mushy mess. Not so here; instead they’re left raw, sliced thinly, and tossed with a Caesar-inspired dressing for a crunchy alternative to coleslaw that can stand up to braised pork chops or a thick slab of meatloaf. Pair with our butternut squash soup for a warming seasonal meal.
Game plan: You can boil the eggs ahead of time and keep them in the refrigerator for up to 2 days.
This dish was featured as part of our 5 Recipes for Fall Ingredients.