Chayote Slaw 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 SLAW



Chayote Slaw image

Categories     Salad     Pepper     Vegetable     Side     Sauté     Quick & Easy     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

1 poblano chili*
1 red bell pepper
1 yellow bell pepper
1 tablespoon plus 1/2 cup olive oil
4 cups matchstick-size strips pitted chayote** (from 3 medium)
1/3 cup Sherry wine vinegar
2 teaspoons Latin Spice Mix
2 teaspoons chopped fresh cilantro

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.

CUCUMBER AND CHAYOTE SLAW



Cucumber and Chayote Slaw image

Provided by Donna Klein

Categories     Salad     Vegetable     Side     Vegetarian     Low Cal     High Fiber     Low Sodium     Cinco de Mayo     Backyard BBQ     Dinner     Lunch     Cucumber     Healthy     Vegan     Party     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 9

2 tablespoons canola oil
2 tablespoons unsweetened pineapple juice
1/2 tablespoon sugar
1 teaspoon chipotle puree (see Cook's tip)
1 teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste
1 large cucumber (about 12 ounces), peeled, seeded, quartered lengthwise, and thinly sliced crosswise
1 large chayote, peeled under cold-running water to remove stickiness, pitted, quartered lengthwise, and thinly sliced crosswise
2 cups cubed fresh pineapple

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 COLESLAW



Chayote Coleslaw image

This creamy Chayote coleslaw takes a walk on the hot side with a teaspoon of chopped Scotch bonnet chiles.

Provided by My Food and Family

Categories     Home

Time 3h20m

Yield 10 servings, 1/2 cup each

Number Of Ingredients 7

1/2 cup KRAFT Real Mayo
1/4 cup HEINZ Apple Cider Vinegar
1/2 tsp. finely chopped Scotch bonnet chiles
1/2 tsp. black pepper
4 cups shredded peeled chayotes, squeezed dry
3 carrots, shredded
1/2 cup each chopped green peppers and onions

Steps:

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

Nutrition Facts : Calories 100, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g

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