Wash the chrysanthemum leaves and drain. Add to a ziplock bag or similar and leave them in the refrigerator to crisp. Drain thoroughly just before use.
Peel the apples and slice into matchstick shapes. Submerge in water with a sprinkle of salt added in for 2-3 minutes. Drain well.
If you use Wao's "Simple Apple Slicing Method" (Recipe ID: 323441), you can cut these apples up quite easily. (You cut it into strips afterwards.)
Mix together all of the macrobiotic mayonnaise ingredients. Combine the mayonnaise with the sliced apple and chrysanthemum leaves (torn into bite-sized pieces) and arrange on a plate.
Here is the sister recipe to the mayonnaise: "Carrot Salad" (Recipe ID: 714578).
Story Behind this Recipe
I sort of just came up with this on my own without any references.
Make sure to properly drain the apple and chrysanthemum leaves. Use a paper towel or a colander, anything that works. Please make sure to crisp the chrysanthemum leaves in the refrigerator before use, too. If you cut the apple sticks thicker they'll be juicier and tastier.
You can use mizuna, Chinese cabbage or regular cabbage instead of chrysanthemum leaves if you like.