Shiso Cole Slaw.
Shiso Coleslaw, why not? The original recipe used Napa cabbage but it’s nicer to use red cabbage for the red/green contrast. The “beefsteak” notes of shiso work particularly well here but I think fresh mint or basil might work too. Makes 8 servings.
Ingredients:
1 small head red cabbage, shredded (about 8 cups)
1 tart apple, Granny Smith or Macintosh or similar (tart not sweet), cored then quartered and shredded
¼ c fresh shiso, julienne
2 T cider vinegar
2 T mayonnaise
1 t kosher salt
¼ t ground black pepper
Method: shred the cabbage using the coarsest edge of a box grater, then use the next finest edge to grate the apple. The skin will mostly come off; eat it as a snack or discard. Mix in other ingredients and refrigerate at least 2 hours before serving.
