Chayote Slaw Recipes

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 SQUASH AND JICAMA SLAW

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.

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.

JICAMA CHAYOTE SLAW

Steps:

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

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.

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 COLESLAW

Steps:

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