Blistered Shishito Pepper Salad

Sweet mango, zippy pickled onions, creamy avocado, and spicy shishito peppers unite to create a very fresh and surprising flavor profile. This summery salad is the perfect accompaniment for grilling on the deck!


  • One small head or half a large head of Napa cabbage
  • Juice of a lime
  • 0.5 tsp cumin
  • Dash of agave
  • Generous salt and pepper
  • 15-20 shishito peppers
  • Oil of choice for cooking
  • Mango
  • Big handful of pickled red onions
  • Avocado
  • Handful of fresh mint
  • Small handful of roasted salted pepitas
  • Sprinkle of chili salt


  1. First, get the cabbage ready so that it can sit and tenderize. Cut it into thin ribbons perpendicular to the stem and put the ribbons in a large mixing bowl with the lime juice, cumin, agave, salt, and pepper. Give it all a good toss, and let it sit. Toss it every time you walk by.
  2. Blister the shishito peppers in a skillet over high heat with a generous splash of oil. Keep the oil below the smoke point, and toss the peppers frequently. Cook for about ten minutes, until the flesh is blistered and the peppers are soft, then salt them generously.
  3. While the peppers are cooking, prep your other salad ingredients. Slice the mango and avocado, chop some mint, and drain the onions from the pickling liquid.
  4. Assemble! Put a bed of cabbage on the bottom and layer all of the other fruits and veggies on top. Finish with a handful of fresh mint and some roasted pepitas, then a little sprinkling of chili salt.