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Fill a large bowl with ice water and set aside. Bring a large pot of salted water to a boil over high heat. Add Brussels sprouts and cook until bright green, about 30 seconds. Drain and place in ice water until cool. Drain well and spread on a large towel-lined baking sheet to dry completely, about 30 minutes.
In a small bowl, whisk together shallot, vinegar, sugar, salt and jalapeño. Slowly whisk in oil until dressing is emulsified.
Place sprouts and apples in a large bowl. Add dressing and toss to coat. Serve immediately for a fresh crunchy salad, or refrigerate overnight for a slaw-like consistency.