Blistered Shishito Pepper and Mango Salad

Blistered Shishito Pepper and Mango Salad

Napa cabbage tossed in lime–agave–cumin dressing, topped with blistered shishitos, mango, pickled onion, avocado, mint, and pepitas. Adapted from Lee at The Rogue Brussel Sprout.

Ingredients

• 1 small head napa cabbage (or half a large head)
• Juice of 1 lime
• 1 tsp agave
• ¼ tsp cumin
• Salt and pepper, to taste
• 15–20 shishito peppers
• Oil of choice, for cooking
• 1 ripe mango
• ½ cup pickled red onions
• 1 avocado
• Several sprigs fresh mint
• 2 tbsp roasted salted pepitas

Method

1. Cut the cabbage in half lengthwise, then cut the halves into thin ribbons.
2. Place the cabbage ribbons in a large mixing bowl with the lime juice, agave, cumin, salt, and pepper. Toss well, then let the cabbage sit in the dressing while you prepare the remaining ingredients.
3. In a large skillet, heat a dash of cooking oil over medium-high heat. Add the shishito peppers and cook 5–10 minutes, tossing frequently, until the skins are lightly blistered. Salt generously, then remove from the heat.
4. Cut the mango into long strips and add it to the cabbage. Add the pickled red onions and toss again.
5. Slice the avocado and cut the mint into very fine ribbons.
6. Transfer the salad to a serving platter. Top with the blistered shishitos and avocado. Garnish with mint and pepitas.