Chayote Apple Slaw Recipes

CHAYOTE SLAW WITH CUMIN AND LIME

Steps:

• In a small bowl, add the mayonnaise, buttermilk, 1 teaspoon of the salt, the agave, cumin, lime juice, zest and 4 to 5 turns pepper.
• Whisk to combine and set aside. In a medium bowl, add the chayote and the remaining 1 teaspoon salt, then toss to mix and place on a paper-towel-lined baking sheet for 10 minutes.
• In a large bowl, add the drained chayote, carrots, onions, bell peppers and scallions. Pour the dressing over the vegetables and mix to combine. Serve immediately or cover and refrigerate until ready to use.

CHAYOTE SLAW

Steps:

• Char chili and bell peppers over gas flame or in broiler until blackened on all sides. Enclose in plastic bag 10 minutes. Peel, seed and cut chili and peppers into matchstick-size strips.
• Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chayote and sauté; just until crisp-tender, about 1 minute. Cool completely. Combine Sherry wine vinegar and 2 teaspoons Latin Spice Mix in medium bowl. Gradually whisk in 1/2 cup olive oil. Mix in fresh cilantro. Season vinaigrette to taste with salt and pepper.
• Combine chayote, chili and peppers in bowl. Toss with enough vinaigrette to coat. Season with salt and pepper. (Can be made 1 day ahead. Cover; refrigerate.)
• *A fresh green chili, often called a pasilla, available at Latin American markets and some supermarkets.
• **A squash-like, pear-shaped fruit similar in flavor to cucumber and often prepared like squash; available at Latin American markets and some supermarkets.

CHAYOTE SLAW WITH AVOCADO AND CILANTRO DRESSING

Steps:

• In a large bowl, toss together the chayote, cabbage, carrots, jicama, scallions, cumin, coriander and 2 teaspoons salt. Let the flavors combine while you make the dressing for the slaw.
• To a food processor, add the crema, orange juice, cilantro, lime juice, agave, hot sauce, garlic, avocado and jalapeno. Process until completely smooth; season with salt. Refrigerate in an airtight container until ready to serve; the dressing can be made 1 day in advance.
• When ready to serve, toss the dressing with the vegetables. Garnish with the reserved scallions and serve immediately.

CHAYOTE COLESLAW

Steps:

• Mix first 4 ingredients in large bowl until blended.
• Add remaining ingredients; mix well.
• Refrigerate several hours or until chilled.

CREAMY APPLE SLAW

Steps:

• Whisk sour cream, sugar, vinegar, and ranch dressing mix together in a large bowl; fold in cabbage mix, apples, celery, and green onion. Toss mixture to coat; season with salt and pepper. Cover bowl tightly with plastic wrap and chill until flavors blend, 20 minutes to 4 hours.

FISH TACOS WITH RAMEN AND CHAYOTE SLAW

Steps:

• For the fish: Toss the mahi-mahi with the chili powder, cumin, lime zest and juice, 2 tablespoons vegetable oil, 1/2 teaspoon salt and some pepper in a large bowl. Let marinate at room temperature for 15 minutes while you prepare the slaw.
• For the slaw: Crumble the ramen noodles into a large bowl. Add the cabbage, chayote, scallions, edamame, mango and radishes and toss to combine. Whisk the lime juice and honey together in a small bowl with 1 teaspoon salt and some pepper. Whisk in the vegetable oil and pour the dressing over the slaw. Toss well.
• To cook the fish, heat a large nonstick skillet over medium-high heat. Add the remaining 2 tablespoons oil, then add the fish and cook, tossing once or twice, until browned and just cooked through, 3 to 4 minutes. Serve the fish hot in the tortillas, topped with the slaw, avocado and cilantro. Serve any additional slaw on the side.

CUCUMBER AND CHAYOTE SLAW

Steps:

• In a large bowl, whisk together the oil, juice, sugar, chipotle puree, mustard, salt, and pepper. Add the remaining ingredients, tossing well to combine. Refrigerate, covered, a minimum of 1 hour, or overnight. Serve chilled.

CHAYOTE-APPLE SLAW

Steps:

• Put the Granny Smith and Fuji apples in a large bowl. Stir in the lemon juice to prevent browning. Add the chayotes, jicama, celery, thyme, and celery seeds and toss until well combined. Spoon into salad bowls and sprinkle with the cashews. Serve immediately. Note: There are two varieties of chayote: one with prickly skin and one with smooth skin. Both types can be found at most Latin markets, and either can be used in this recipe. Their taste has been likened to a combination of cucumber and jicama. Be sure to wear kitchen gloves when you peel them, because exposure to the skins can dry out your hands.

KOHLRABI AND APPLE SLAW

Steps:

• Whisk mayonnaise, vinegar, lemon juice, mustard, and sugar together in a bowl.
• Toss kohlrabi and apples together in a large bowl; pour mayonnaise mixture over kohlrabi mixture and toss to coat. Season with salt and pepper.