Blistered Shishito Pepper and Mango Salad

Sweet mango, spicy blistered shishito peppers, tangy pickled onions, creamy avocado, and crunchy cabbage unite in this beautiful salad that's easy to make and perfect for a BBQ.

Ingredients

  • One small head or half a large head of Napa cabbage
  • Juice of a lime
  • 1 tsp agave
  • 0.25 tsp cumin
  • Generous salt and pepper
  • 15-20 shishito peppers
  • Oil of choice for cooking
  • Whole ripe mango
  • 0.5 c pickled red onions
  • Avocado
  • Several sprigs fresh mint
  • 2 tbsp roasted salted pepitas

Instructions

  1. Cut the cabbage in half lengthwise, then cut the halves into thin ribbons.
  2. Place the cabbage ribbons into a large mixing bowl with the lime juice, agave, cumin, salt, and pepper. Toss well, then let the cabbage sit in the dressing while preparing the remaining ingredients.
  3. In a large skillet, heat a dash of cooking oil to medium/high, then add the shishito peppers. Cook them for 5-10 minutes, tossing frequently, until the skins are lightly blistered. Salt generously, then remove them from the heat.
  4. Cut the mango into long strips and add it to the cabbage.
  5. Add the pickled red onions to the cabbage and mango, then toss again.
  6. Cut the avocado into slices and cut the mint into very fine ribbons.
  7. Transfer the salad to a serving platter, adding the blistered shishito peppers and sliced avocado on top. Garnish with fresh mint and roasted salted pepitas.
RECIPE from The Rogue Brussel Sprout Blog
www.TheRogueBrusselSprout.com
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