Did you know 1 in 10 Shishito peppers are hot? Once this salad is mixed together, it helps distribute the heat.
Try this recipe out to celebrate #NationalSaladMonth all month long throughout May!š„
The Shishito Crunch Salad Includes:
– 1 bag of frozen edamame beans, cooked for 5 mins then run under cold water and set aside
– 1 bag Shishito peppers, cut into horizontal slices (keep seeds)
– 1 bag of sugar snap peas, cut in half horizontally
– 1 bunch of cilantro, diced
– 1 small head of red cabbage, diced
– 1/4 red onion, diced
For the dressing you could use a store bought ginger dressing or make it yourself using:
– 3 tablespoons avocado oil
– 3 tablespoons rice vinegar
– 1 tbsp agave
– 1 tbsp fresh ginger (finely chopped)
– 2 teaspoons white miso
– 1/2 teaspoon tamari
– 1/4 teaspoon sesame oil
(Note: the dressing will blend more evenly in a food processor than a blender, which I found out the hard way.)
Let me know if you make this Shishito Crunch Salad!
Iād love to see a picture of how this turned out for you. Tag me in your food pics on Instagram @LiveLikeYoureOnVacation.
