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Shisosalad

from: shisosalad

Shiso salad. In a bowl, combine 2 cups very thinly sliced peeled
cucumbers and 1/3 cup seasoned rice vinegar. Slightly crush cucumber
with your hand, and let stand at least 5 minutes. Rinse and core 1
crisp green apple (such as Granny Smith or Newtown Pippin; 1/2 lb.);
thinly slice on a food slicer or mandoline. Add apple at once to
cucumbers, and mix. Add 1/4 cup finely slivered fresh shiso leaves
(green or purple); mix. Season to taste with salt. With a slotted
spoon, mound salad on plates and garnish with fresh shiso leaves.
Makes 3 cups, 4 servings.

Per serving: 58 cal., 4.7% (2.7 cal.) from fat; 0.6 g protein; 0.3 g
fat (0 g sat); 14 g cargo (1.7 g fiber); 396 mg sodium; 0 mg chol.




Muddle shiso in a glass with 1 T turbinado sugar
Cut a lime in half, squeez into glass and add
halves
Add 2 1/2 oz rum
Fill glass with crushed ice, finish with club soda