Optional: 1/4 cup toasted sunflower seeds and/or 1 cup thinly sliced Granny Smith apple
Slice the Brussels sprouts as thin as you can, either by cutting lengthwise in half, then crosswise or (more dangerously) holding by the stem and running over a mandoline slicer one at a time. Put shredded sprouts in a bowl with half the salt and toss around. Set aside.
Slice the dates thinly, too.
Whisk the yogurt, honey, lemon juice, the remaining salt and the pepper together in a large bowl until smooth.
Add dates and sprouts (and apple or seeds if using) and stir to combine.
Can be eaten right away but tastes better if allowed to sit in the refridge for a couple hours.