Cucumber And Chayote Slaw Recipes

CHAYOTE SLAW WITH CUMIN AND LIME

Chayote Slaw with Cumin and Lime image

Provided by Guy Fieri

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1/2 cup mayonnaise
2 tablespoons buttermilk
2 teaspoons kosher salt
1 teaspoon light agave
1 teaspoon ground cumin
Juice and zest of 1/2 lime
Freshly ground black pepper
3 chayote, peeled, cored and julienned
2 carrots, peeled and julienned
1 small red onion, finely sliced
1 red bell pepper, stemmed, seeded and julienned
1/4 cup finely sliced scallions (on the bias)

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.

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

Ingredients

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.

CUCUMBER SLAW

Cucumber Slaw image

A new twist that is healthier than a basic slaw. This is easy and fast to make.

Provided by hargster

Categories Salad Coleslaw Recipes No Mayo

Time 10m

Yield 6

Number Of Ingredients 8

Ingredients

2 cucumbers - quartered, seeded, and thinly sliced
2 carrots, shredded
¼ onion, grated
2 tablespoons white sugar
1 ½ teaspoons ground coriander
1 teaspoon kosher salt
½ teaspoon coarse ground black pepper
¼ cup apple cider vinegar

Steps:

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

Nutrition Facts : Calories 47.1 calories, Carbohydrate 10.9 g, Fat 0.3 g, Fiber 1.5 g, Protein 1 g, Sodium 337 mg, Sugar 7.1 g

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

Ingredients

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 SLAW

Chayote Slaw image

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

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

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, PINEAPPLE, CHAYOTE AND POBLANO CHILE PEPPER SLAW

Cucumber, Pineapple, Chayote and Poblano Chile Pepper Slaw image

Make and share this Cucumber, Pineapple, Chayote and Poblano Chile Pepper Slaw recipe from Food.com.

Provided by Gets Alot

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup pineapple juice
1 large organic cucumber, halved lengthwise
1 large chayote, peeled pitted and halved lengthwise
2 cups pineapple, diced
4 poblano peppers, roasted and peeled
1 tablespoon Dijon mustard
3 tablespoons olive oil
salt & freshly ground black pepper

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.

Nutrition Facts : Calories 136.5, Fat 7.9, SaturatedFat 1.1, Sodium 35, Carbohydrate 17.1, Fiber 3.5, Sugar 7.8, Protein 2.1

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