Photo: Alison Gootee

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The Salad for Brussels-Sprouts Skeptics
If you're on the fence about the "mini cabbages" known as Brussels sprouts (they can taste bitter if overcooked), try this raw version, which has you use a food processor fitted with a grater attachment to shred the sprouts into thin ribbons. Tossed with a Dijon-garlic-carawa-seed dressing, the Brussels taste crisp yet tender. Plus, apples, grapes and almonds add sweet crunch.

Get the recipe: Brussels Sprouts Slaw with Grapes Recipe