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.