½ small head of red cabbage, thinly sliced
1 tsp. salt
1 large carrot, shredded
1 scallion, thinly sliced (sub in a summer leek!)
leaves from a few sprigs of fresh cilantro (optional)
handful of shishito peppers
1 tsp. grated fresh ginger
1 small clove of garlic, minced
2 tsp. sesame oil
1 Tbsp. reduced sodium soy sauce
1 tsp. rice vinegar
a pinch of sugar
Heat a skillet, preferably cast iron, over high. Add peppers and cook, stirring occasionally, until blistered in places but not soft, about 5 minutes. Transfer to a plate to cool, then thinly slice.
Place the cabbage in a colander and sprinkle with the salt. Massage the salt into the cabbage and let sit for 15 minutes. Rinse the cabbage under cold water and drain well.
In a small bowl, whisk together the sesame oil, soy sauce, ginger, garlic, rice vinegar and sugar.
In a large bowl, combine the cabbage, carrot, scallion, shishito peppers, and cilantro (is using).
Pour enough of the dressing over to coat the slaw. Let stand 15-30 minutes.