Eating raw is more appealing (and more satisfying) in the summer months, when you have more than just gnarly winter root vegetables to work with. But leave it to The Minimalist Mark Bittman to give us Thanksgiving recipes that show off all the good qualities and strong, raw personalities of veggies like cabbage, beets, carrots, and parsnips. Raw Lemony Brussels Sprout Slaw? I’m intrigued. Raw Butternut Squash Salad With Raisins and Ginger? These are a few of my favorite things.
Watch Bittman make this here.