Chayote Slaw Recipes

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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.

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 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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