Author Notes: I broke my usual wait-until-it’s-in-season-locally rule to put this one together. Last week, I got to my Asian farmer's market early enough to get some green shiso which, I've learned the hard way, sells out quickly. As I was sniffing a torn leaf, I remembered an apple slaw I made last winter with Thai basil. Thinking that perhaps the green shiso, which has almost a cinnamon flavor, would also do well with apples, I tested it by creating this crunchy salad. To my delight, it works! This takes almost no time to put together, but should be made an hour or two ahead of time to allow the flavors to come together. Also, be sure to use a hard, tart apple, not just for the crunch, but also to stand up to the bold flavor of the shiso. The Thai basil is optional, but I recommend just a hint of it, as it does make a difference. Enjoy!! ;o) - AntoniaJames
Serves 4, if you can find it in your heart to share this . . ..
- ½ of a medium napa cabbage, finely sliced
- Pinch of salt
- ¼ cup finely sliced green shiso leaves
- 1-2 teaspoons chopped Thai basil (optional)
- 1 large tart apple (I used a Granny Smith), cut into medium julienne (without peeling)
- 1/4 cup apple cider vinegar
- 2 tablespoons organic mayonnaise (regular or vegan), or more to taste
- Salt and pepper to taste
- In a large bowl, toss the cabbage with a pinch of salt.
- In a small bowl, toss the julienned apple with the vinegar.
- Reserving the vinegar, add the apple pieces to the bowl with the cabbage.
- Add the shiso, and Thai basil, if using, and toss well.
- Whisk the mayonnaise into the vinegar and pour over the salad. Toss well to combine. When you think you'’re done, keep going for another 10 or 12 strokes. It may not look like much dressing, but you really don'’t need much.
- Let it sit for at least an hour; then, toss the slaw well. Check for salt and pepper and correct, if necessary.
- Toss again before serving.
- Enjoy!! ;o)
- This recipe was entered in the contest for Your Best Recipe with Vinegar
- This recipe was entered in the contest for Your Best Dish in the Raw