Best Ensalata De Chayote Chayote Salad Recipes

CHAYOTE SALAD

Chayote Salad image

Chayote Salad Recipe | Chayotes are also added to many stews (like the well-liked Caldo de Res and Caldo de Pollo), cooked on their own in a tomato sauce, and also battered fried and served on top of a rich tomato sauce.

Provided by Mely Martínez

Time 25m

Number Of Ingredients 9

Ingredients

2 chayotes (large)
2 tablespoons olive oil
1 tablespoon mild vinegar
1 tablespoon water
1 tsp oregano Mexicano
1/2 tsp. salt
¼ tsp freshly ground pepper
¼ white or red onion (cut into thin slices or chopped)
½ cup Mexican Queso Fresco (cut into cubes)

Steps:

Place chayotes in a saucepan and cover with water. Cook over medium-high heat until they are soft and a knife can be inserted easily. This process will take about 15 to 20 minutes depending on the size of the chayotes and how tender they are. Usually, larger chayotes take longer to cook.
While the chayotes are cooking, mix the olive oil, vinegar, salt, and pepper in a small bowl. Before adding the oregano to the dressing, crush the oregano with the tips of your fingers. Add the oregano to the dressing along with the onion and mix. Taste and add more salt if needed, based on your personal taste.
Once the chayotes are cooked, gently remove from the saucepan using cooking tongs and drain. Now, with the help of a vegetable peeler, remove the peel. Cut the chayote into cubes or slices.
Place the chayotes on a serving plate and drizzle with the dressing. You can serve this salad either cold or warm. As I mentioned above, you can also add some Queso Fresco cubes to the salad. Enjoy!

Nutrition Facts : ServingSize 0.75 cup, Calories 127 kcal, Carbohydrate 4 g, Protein 3 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 450 mg, Fiber 1 g, Sugar 2 g

ENSALATA DE CHAYOTE (CHAYOTE SALAD)

Ensalata de Chayote (Chayote salad) image

Provided by Craig Claiborne

Categories salads and dressings

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

3 chayotes, about 3/4 to 1 pound each
Salt to taste, if desired
2 teaspoons imported mustard
2 tablespoons red wine vinegar
6 tablespoons peanut, vegetable or corn oil
Freshly ground pepper to taste
2 teaspoons finely minced garlic
1/4 teaspoon dried hot-pepper flakes
1 cup thin-sliced red onion
3 cups thin-sliced, halved red ripe tomatoes if available
1/4 cup finely chopped parsley
2 flat fillets of anchovies, cut in small pieces

Steps:

Using swivel-bladed paring knife, peel chayotes. Split in half and put in kettle with water to cover and salt to taste. Bring to boil and let simmer about 15 minutes or until just tender when pierced with fork. Drain and run briefly under cold water. Drain again. The seeds are edible.
Cut each half crosswise. Cut the halves lengthwise into quarter-inch-thick slices. There should be five cups or slightly less.
Put mustard, vinegar and oil in salad bowl. Blend well. Add salt and pepper to taste. Add chayotes and remaining ingredients. Blend well and serve cold.

Nutrition Facts : @context http, Calories 145, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 568 milligrams, Sugar 5 grams, TransFat 0 grams