In a large pot, bring 6 cups of water to a boil. Add Brussels sprouts; cook in boiling water for 1 minute. Remove and run under cold water to stop the cooking. Dry the sprouts with a clean towel. Trim the stem on the Brussels sprouts and slice in half lengthwise. Using the slicing blade on a food processor, shred the Brussels sprouts. (You can also do this using the slicing side of a box grater or with a very sharp knie.) In a medium bowl, whisk together vinegar, soy sauce, honey, garlic, cilantro and black pepper. Add the shredded Brussels sprouts, toasted almonds and crisp turkey bacon to the dressing; mix well.