Photography by Rachel Johnson • Serves 6
For 1 Batch(es)
To prepare this dish ahead of time, make the dressing up to 1 week in advance. The day before Thanksgiving, keep all of the shaved vegetables packed in water in deli containers so that they don’t turn brown. Drain just before serving and toss with fresh greens. If you pass the extra dressing with the salad instead of tossing the entire dish, the undressed salad can be saved for the inevitable leftovers. The greens will wilt over time as they sit, so allowing guests to dress their own will ensure that they stay fresh the next day.