Best Chayote Slaw With Avocado And Cilantro Dressing Recipes

Chayote Slaw with Cumin and Lime image

Provided by Guy Fieri

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

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 and Avocado Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 0

Steps:

Try chayote (chi-OH-tay), a mild Mexican squash that looks like a green pear: Whisk the juice of 2 limes, 2 tablespoons olive oil and a pinch each of sugar and salt in a bowl. Thinly slice 1 peeled chayote, 1 avocado and 4 radishes; gently toss with the dressing.

Chayote Slaw image

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.