Ways to Use Pre-Shredded Brussels Sprouts

Sturdy shaved Brussels sprouts hold the crunchy almonds and a garlicky Parmesan vinaigrette without wilting. Serve with roast chicken or lamb.

Be sure to toss the salad gently so the pieces of orange and avocado keep their shape. Pair with a fall chili or tacos.

Apple cider vinegar helps to quickly braise the Brussels sprouts until tender and adds a gentle tang. You can substitute goat or pecorino Romano cheese for the blue cheese.

Chef Jonathan Waxman taught Cooking Light Editor Hunter Lewis how to make this fall salad many years ago. Riff with the ingredients to find the flavor balance you prefer. For a vegan version, omit the Parmesan cheese.

Prepared slaw mix has gone beyond traditional cabbage to include shaved broccoli and even Brussels sprouts, making it a great quick side for busy weeknights. Broccoli slaw is as endlessly adaptable as any package of mixed greens: Try it with a creamy yogurt dressing, a rice vinegar–sesame oil vinaigrette, or a warm curry powder–cumin vinaigrette.