1/4 Tsp Salt
1 Tbsp Olive Oil
2 Tsp Lemon Juice
1/2 Lb Brussels Sprouts
Keeping the stems intact, trim any loose or yellow leaves on the Brussels sprouts.
If you have a mandoline or vegetable slicer: Holding each sprout by the stem end, finely shred them on the slicer.
If you don't, chop the sprouts finely with a kitchen knife.
Drizzle the slaw with olive oil, lemon juice, and salt and toss well.