Fresh Fruit And Tortilla Slaw With Chayote And Jicama Recipes

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CHAYOTE-JICAMA SALAD



Chayote-Jicama Salad image

Jicama is a slightly sweet root vegetable enjoyed raw or cooked in a variety of Mexican dishes. Toss it thinly sliced with jicama, carrots and this easy jalapeno lime dressing for a zippy summer salad.

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 7

1/3 cup fresh lime juice
1 tablespoon vegetable oil
1/2 to 1 red jalapeno, thinly sliced, seeds removed
Kosher salt
2 medium chayotes (Mexican squash)
1/2 small jicama
5 medium carrots

Steps:

  • Whisk the lime juice, vegetable oil, jalapeno and 1/2 teaspoon salt in a medium bowl. Peel and slice the chayotes into thin wedges. Peel the jicama; thinly slice lengthwise, then thinly slice crosswise into strips. Thinly slice the carrots. Toss the vegetables with the dressing and season with salt. Cover and refrigerate up to 4 hours. Photograph by Anna Williams

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.

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.

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