In a small bowl, whisk together all of the vinaigrette ingredients; set aside.
ASSEMBLE THE SALAD:
In a large bowl, toss together the brussels sprouts and slaw so that everything is evenly distributed. Add the chopped bacon, and then drizzle with the vinaigrette. Toss again to incorporate. Serve at room temperature or refrigerate 1 to 2 hours and serve it chilled.
Notes
If you are preparing this recipe as gluten-free, just be sure to use a brand of bacon that is known to be GF.