Slice bacon into 1/4 inch pieces. Saute in large skillet until crispy. Remove and drain on paper towels and discard bacon grease.
Place skillet back onto a medium to medium-high heat. Melt butter and saute onions 5 minutes.
Wash Brussel sprouts and peel any dirty leaves off. Slice Brussel sprouts into thin strips/pieces so they look shredded. Stir into hot skillet and saute 10 minutes or until tender. Season with salt and pepper. Stir in bacon.
Pour onto serving platter and top with chopped cashews. Serve warm.