Monday, April 8, 2013

shiso-cabbage-apple coleslaw

Remember I discovered fresh shiso at my local Asian market a week or so ago? I used it in a made-up-on-the-spot shiso-kimchi shrimp cocktail sauce, and it was luscious: shiso leaves, kimchi, mayo, green onion, and fresh lemon juice.

I also found this lovely apple-shiso coleslaw recipe on Food52.

Only a few wee changes.

You'll need:
  • 1/2 cabbage (I had regular green on hand), chopped
  • salt and pepper
  • 1/4 c. finely chopped shiso leaves (I had red here)
  • 1 large apple, julienned and unpeeled (used organic Gala)
  • 1/4 c. apple cider vinegar
  • 2 T. mayo (didn't have so used 1 T. cream and 1 T. key lime juice)
Do this:

Mix it all in a big bowl, fridge it, and serve it with mashed sweet taters and baked salmon.

It's a lovely blend of tart, creamy, crunchy, cold, sweet, and herbal.

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