Shishito Salad with Granny Smith Apples and Ginger Dressing
Smoky, sweet, tart, bright, and not as simple as she looks, this shishito salad might look unassuming, but it packs a punch when it comes to flavor. Shishito peppers are mild, a little sweet and a little grassy, paired with shallots, sweet corn, and the perfect sweet/tart combination of granny smith apples. Those flavors and textures are brought together with a sweet and peppery, ginger maple sesame dressing. Bright, fresh, and truly scrumptious!
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What are Shishito Peppers
Shishito peppers are a mild East Asian variety known for their subtly sweet flavor and the occasional surprise of heat. About one in ten shishitos packs a spicy punch—a result of varying sunlight exposure and environmental factors during growth. Typically harvested while still green, these peppers will eventually ripen to a vibrant red if left on the plant. Nutritionally, shishito peppers are low in calories, free of fat, and provide a nice boost of protein, fiber, and vitamins A and C. Their thin, delicate skins blister and char quickly when cooked, making blistered shishito peppers an easy and delicious way to enjoy them. This quick method brings out their smoky flavor and makes for a perfect snack or a simple, eye-catching summer appetizer.
Searching for Shishito Recipes? Try one of these!
All About Apples? Try one of these Vegan Apple Recipes
- Vegan Apple Cinnamon Rolls from Scratch
- Upside Down Ginger Apple Cake
- Creamy Vegan Parsnip Apple Soup
- Vegan Scones with Raspberry Apple Compote
- Fennel and Apple Salad in Belgian Endive Cups
- Almond, Oat and Vegan Apple Cookies
- Easy Vegan German Apple Cake
- Easy 4-Ingredient Filo Maple Vegan Apple Tart
Shishito Salad with Granny Smiths Tips and Tricks
- Chopping all the ingredients to a relatively similar size is the key to a salad that eats well. This salad includes corn kernels, which are quite small- I don’t find it necessary to cut all the ingredients as small as a kernel of corn, but trying to keep them no more than 4x a corn kernel is a good goal.
- When I make blender salad dressings, I’ll often make a double batch and save half for a salad later in the week- two times the dressing, while only needing to clean the blender once.
- This recipe uses raw, fresh corn, but if your ears are a little less than “straight from the field” fresh, you might prefer a quick boil or roast to make them more tender. You can also substitute frozen corn if you are unable to get fresh.
- Want to add a little more fresh, green flavor? Try some finely chopped cilantro or parsley for some herbaceous goodness.
- If you like your salads a little sweeter, an added tablespoon of maple syrup can make a big difference!
Shishito Salad with Granny Smith Apples and Ginger Dressing
Ingredients
- 2 cups shishito peppers
- 1/2 large granny smith apple
- 1 ear of corn, or about 1/2 cup of kernels
- 1 large shallot
- 15 grams fresh ginger, peeled
- 2 cloves garlic
- 1 tbsp. maple syrup
- 2 tbsp. sesame oil
- 2 tbsp. light olive or neutral flavored oil
- 1 large lemon, juice only
- Salt and pepper, to taste
Instructions
- Heat a skillet on medium-high, and place your shishitos in the skillet. Dry roast your peppers for a few minutes, stirring occasionally, until they've started popping and developed a little char. Remove from the pan. Cut off the stems, and chop the remaining peppers into small pieces. Place in a large mixing bowl.
- Peel the apple if desired, and chop into small pieces. Finely dice the shallot. Cut the corn kernels off the chop. Place all the vegetables with the peppers in the mixing bowl.
- Add all the ingredients for the dressing to a blender and blend until smooth. Add to the salad, toss to coat all the vegetables, and serve.
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This shishito salad sounds so refreshing — the mix of crisp apples and zesty ginger dressing adds such a unique twist. It’s a great example of how simple ingredients can create bold, balanced flavors.