Massage your Brussels sprouts for a better, more flavorful salad

Earthy and subtly sweet with pleasant hints of bitterness, shredded Brussels sprouts make excellent slaw-style salads and balance the rich saltiness of holiday fare. In this recipe from our cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we massage shredded sprouts with rice vinegar and soy sauce, tenderizing the sprouts and tempering their cabbage-y qualities. The salt in the soy sauce draws out moisture while the massage breaks down the plant’s cell walls, rendering the firm, raw leaves supple and easy to chew. Hot-Oil Brussels Sprouts with Ginger and Sesame Start to finish: 25 minutes Servings: 4 Ingredients: 1 pound Brussels sprouts, trimmed 3 tablespoons unseasoned rice vinegar 2 tablespoons soy sauce, plus more as needed Kosher salt and ground black pepper 1 tablespoon finely grated fresh ginger 1 or 2 Fresno OR serrano OR jalapeño chilies, stemmed and thinly sliced OR 2 scallions, thinly sliced OR both 3 tablespoons neutral oil 2 tablespoons sesame seeds Directions: In a food processor fitted with the medium slicing disk, slice the sprouts, emptying into a large bowl as needed.