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Thai Brussels Sprout Salad

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Active time: 35 minutes Total time: 35 minutes

This hearty salad uses Brussels sprouts in two ways: halved and roasted, plus raw and thinly shaved. Paired with colorful, crisp vegetables, cooling fresh herbs, creamy peanut butter and a punchy fish sauce dressing, this multi-dimensional dish is worthy as a main course or even as a Thanksgiving side. Once dressed, the sturdy vegetables hold their shape nicely, making this a perfect no-wilt salad for any buffet or leisurely dinner party.

RD tip: To cut the sodium content in this meal (and make it fully vegan), skip the fish sauce and just sprinkle a bit of salt on your salad as it’s served.

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