I found inspiration for this at our Asian farmer's market where, if you get there early enough, you can get just picked green shiso. As I was sniffing a torn leaf, I remembered an apple slaw I'd made 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. I like using the first Ginger Golds of the season for this; a Granny Smith will also do the trick. The Thai basil is optional, but I recommend just a hint of it, as it does make a difference. I sincerely hope you enjoy this. ;o) —AntoniaJames
What You'll Need
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
Pinch of sugar
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.
Stir the sugar into the vinegar. Then, whisk the mayonnaise into the vinegar; 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 a whole lot.
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.
I hope you try this, and like it. Yours affectionately, AntoniaJames ;o)