CHAYOTE SLAW
Categories Salad Pepper Vegetable Side Sauté Quick & Easy Winter Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
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 COLESLAW
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
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
CHAYOTE SLAW WITH AVOCADO AND CILANTRO DRESSING
Provided by Valerie Bertinelli
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
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
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
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.
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