(Note: this post was originally published on June 21, 2020. It has since been updated with a few tweaks and new photos.)
Blistered shishito peppers are having a moment, and with good reason; they're delicious, versatile, and totally fun. Although they're great just as a finger food, they also work beautifully in a salad, especially alongside some vibrant and sweet flavors. If you've never tried shishitos before or if you've never tried them in a salad, prepare to fall in love; you'll want to make this sweet-spicy pepper and mango salad all season long.
Although this shishito pepper salad is quick to make, the flavors are surprisingly complex. It features zesty shishitos, sweet mango, tangy pickled onions, luscious avocado, crunchy pepitas, and refreshing mint. The simple dressing combines tart lime with sweet agave and fragrant cumin. It's a flavor powerhouse that's both easy and make-ahead friendly, so you can serve this salad at all your BBQ's, outdoor parties, and picnics.
If you're not familiar with shishito peppers, they became trendy several years ago primarily as a finger food. Their appeal lies in their heat. Most are quite mild, but occasionally (maybe one in every 10-20) they can be spicy. This makes them fun to eat; you never know what you're going to get!
Don't worry though, the "hot" ones aren't too hot. Most "spicy" shishitos have considerably less heat than a jalapeno, so they're not painful (although that said, I've gotten one or two that have really knocked my socks off!). Their spice level is complemented perfectly by the sweetness in this mango salad, so the two are a match made in heaven.
The most common way to cook shishitos is in a skillet over high heat. They cook very quickly and their skin blisters, making them succulent and flavorful. Blistered shishito peppers make for a great finger food with a light marinade and/or a dipping sauce, or even just with generous flaky sea salt. This shishito pepper salad recipe is a less common way to enjoy them, which I think you're going to love.
There are a lot of ways to customize this shishito pepper salad. Feel free to use kale instead of cabbage, papaya instead of mango, cilantro instead of mint, or charred poblanos instead of shishitos. You can also add some charred corn cut off the cob during corn season.
Want to make this salad into a meal? No problem. Just plate it on a bed of quinoa or black rice, then add your favorite protein on top. Because the cabbage is so hearty, it stands up well to heavier toppings. One of my personal favorite add-ins to this salad is a big dollop of this Tropical Coconut Lime Hummus, which goes beautifully with the mango.
As with most cabbage salads, this one works great as a make-ahead dish because the cabbage doesn't wilt. To prepare this shishito and mango salad in advance, you can combine the cabbage with the dressing ingredients up to a few hours ahead; it actually gets more flavorful that way. You can also cut the mango and cook the peppers. Just keep the cabbage, sliced mango, and cooked peppers in separate containers in the fridge. Don't cut the avocado and mint until you're ready to eat, and keep the pepitas separate until the last minute so they don't get soggy. When you're ready to serve, just assemble.
Here's what you'll need for this shishito pepper salad recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.
This is a salad that you'll want to bring to all your BBQ's, yard parties, and picnics. It's easy to make and requires just a small number of ingredients, yet the flavors are complex and interesting. It goes beautifully alongside grilled fare, is friendly for virtually any diet, and is easy to customize. It can be a side or a main course depending on your needs, and it's even make-ahead friendly. Make sure to bookmark this recipe for your next BBQ!
Whether you're new to blistered shishito peppers or are a long-time lover, I hope you'll try this salad. While shishitos are great as a finger food, combining them with sweet mango, briny onions, crisp cabbage, and creamy avocado really elevates them. It's a whole new way to enjoy these fun peppers.
It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.
Hawaiian Tropical Fruit Guacamole
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.
Did you make this recipe? Did you make substitutions? How did you serve it? Any helpful tips? Please share your thoughts, since these insights are really useful to both me and to other readers.
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