Chayote Jicama Salad Recipes

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CHAYOTE SLAW WITH AVOCADO AND CILANTRO DRESSING



Chayote Slaw with Avocado and Cilantro Dressing image

Provided by Valerie Bertinelli

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

3 cups julienned peeled chayote (about 1 pound chayote)
2 cups shredded red cabbage (about 1/4 of a small cabbage)
2 cups julienned carrots
1 cup julienned jicama (about 1/4 of a jicama)
1/2 cup thinly sliced scallions (4 to 5 scallions), 1 tablespoon reserved for garnish
1 teaspoon ground cumin
1 teaspoon ground coriander
Kosher salt
3/4 cup crema or sour cream
1/2 cup freshly squeezed orange juice (from 2 to 3 navel oranges)
1/4 cup fresh cilantro, stems and leaves
2 tablespoons lime juice (about 1 lime)
1 tablespoon light agave or honey
1 1/2 teaspoons chipotle hot sauce
1/2 teaspoon minced garlic (about 1 small clove)
1 small or 1/2 ripe large avocado, cut into cubes (about 3/4 cup cubed avocado)
1/2 large jalapeno, stemmed, seeded and minced (about 2 tablespoons minced)

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 SQUASH AND JICAMA SLAW



Chayote Squash and Jicama Slaw image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

6 chayotes, sliced, grilled, and julienned
4 red peppers, julienned
2 red onions, julienned
2 large jicama, julienned
2 to 3 ounces mizuna or other bitter lettuce
3 ounces Orange Cilantro Dressing, recipe follows
6 oranges, halved and grilled
1 teaspoon minced fresh ginger
1 teaspoon minced shallot
2 teaspoons balsamic vinegar
1 tablespoon rice wine vinegar
1 tablespoon chopped cilantro
Salt and pepper

Steps:

  • Toss all the ingredients with the Orange Cilantro Dressing and serve.
  • Juice the oranges through a strainer. Place about 1/2 cup of orange juice in a blender; add the ginger and shallot. Puree. After ginger and shallot are blended add the rest of the orange juice and blend again. Add the balsamic vinegar and rice wine vinegar. Taste and adjust the seasoning. Finish with cilantro just before you are ready to serve.

JICAMA CHAYOTE SLAW



Jicama Chayote Slaw image

Provided by Food Network

Time 20m

Yield 4 cups

Number Of Ingredients 8

1 cup julienned green cabbage
1 cup julienned chayote squash
1 cup julienned jicama
1 small red onion, julienned
1 red pepper, julienned
1/2 cup rice wine vinegar
1 bunch fresh cilantro, chopped
Salt and ground pepper

Steps:

  • Combine the cabbage, chayote, jicama, onions, peppers, vinegar and cilantro. Season with salt and pepper.

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