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)

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