Step 1Rinse the Brussels sprouts well to remove any grit. Trim the bottoms and peel off as many leaves from each sprout as you can, trimming a little more to release more leaves. Slice the inner cores into fine shreds.
Step 2Add the salt and sprouts to a pot of boiling water; cook until tender, 3 to 5 minutes.
Step 3Drain the sprouts well; transfer to a serving bowl lined with paper towels and pat dry. Remove and discard the towels.
Step 4Toss with the lime juice; add the pistachio oil and pepper to taste. Sprinkle with the pistachios; serve warm or at room temperature.