Cucumber And Chayote Slaw Recipes

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 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.

CHIPOTLE PUREE AND CHAYOTE SLAW

Steps:

• CHIPOTLE PUREE: In a skillet coated lightly with oil, brown the onions and season. Add the juice, chipotles, sugar and sage. Cook for 3 to 4 minutes then transfer to a blender. Blend on high speed and drizzle in the oil. Check for seasoning.
• CHAYOTE SLAW: In a mixing bowl, whisk together the juices and mustard. Whisk in oil and season. Toss with chayote and chives. Season with salt and pepper.. This should be done 10 minutes prior to serving.
• PLATING On a plate, slice open tamale, and push open. Ladle on some short ribs and top with slaw. Drizzle sauce around.
• Drink Recommendations Rombauer, Merlot, Napa Valley, 1996 Domaine des Aubuisieres, Vouvray, 1998 Shanghai Beer

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.

CUCUMBER, PINEAPPLE, CHAYOTE AND POBLANO CHILE PEPPER SLAW

Steps:

• In a small saucepan, simmer pineapple juice over low heat, until reduced.
• to 2 tablespoons. Let cool to room temperature. Thinly slice cucumber,.
• chayote and the Chile. Toss with pineapple. Whisk the remaining.
• ingredients with the pineapple juice and pour over vegetables, mix well.
• Serve immediately or refrigerate, covered up to 4 hours.

CUCUMBER SLAW

Steps:

• Combine cucumbers, carrots, onion, sugar, coriander, salt, and black pepper together in a bowl; add vinegar and mix well.

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.