Chayote Apple Slaw Recipes

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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



Chayote Slaw with Avocado and Cilantro Dressing image

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.

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)

CHAYOTE SLAW

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

Yield Makes 6 servings

Number Of Ingredients 8



Chayote Slaw image

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.

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

CHIPOTLE PUREE AND CHAYOTE SLAW

Provided by Ming Tsai

Categories     side-dish

Yield 4 to 6 servings

Number Of Ingredients 14



Chipotle Puree and Chayote Slaw image

Steps:

  • CHIPOTLE PUREE: In a skillet coated lightly with oil, brown the onions and season. Add the juice, chipotles, sugar and sage. Cook for 3 to 4 minutes then transfer to a blender. Blend on high speed and drizzle in the oil. Check for seasoning.
  • CHAYOTE SLAW: In a mixing bowl, whisk together the juices and mustard. Whisk in oil and season. Toss with chayote and chives. Season with salt and pepper.. This should be done 10 minutes prior to serving.
  • PLATING On a plate, slice open tamale, and push open. Ladle on some short ribs and top with slaw. Drizzle sauce around.
  • Drink Recommendations Rombauer, Merlot, Napa Valley, 1996 Domaine des Aubuisieres, Vouvray, 1998 Shanghai Beer

1/2 cup canola oil plus additional for cooking
1 red onion, roughly chopped
2 tablespoons chipotle in adobo
2 limes, juiced
1 teaspoon sugar
1 teaspoon minced sage
Salt and black pepper to taste
1 lemon, juiced
2 limes, juiced
1 tablespoon Dijon mustard
1/4 cup grapeseed oil (or sunflower)
3 peeled chayote, julienned
1 tablespoon chopped chives
Salt and black pepper to taste

JICAMA CHAYOTE SLAW

Provided by Food Network

Time 20m

Yield 4 cups

Number Of Ingredients 8



Jicama Chayote Slaw image

Steps:

  • Combine the cabbage, chayote, jicama, onions, peppers, vinegar and cilantro. Season with salt and pepper.

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

CHAYOTE SLAW WITH CUMIN AND LIME

Provided by Guy Fieri

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12



Chayote Slaw with Cumin and Lime image

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.

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)

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



Chayote Coleslaw image

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

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

CHAYOTE-APPLE SLAW

Number Of Ingredients 9



Chayote-Apple Slaw image

Steps:

  • Put the Granny Smith and Fuji apples in a large bowl. Stir in the lemon juice to prevent browning. Add the chayotes, jicama, celery, thyme, and celery seeds and toss until well combined. Spoon into salad bowls and sprinkle with the cashews. Serve immediately. Note: There are two varieties of chayote: one with prickly skin and one with smooth skin. Both types can be found at most Latin markets, and either can be used in this recipe. Their taste has been likened to a combination of cucumber and jicama. Be sure to wear kitchen gloves when you peel them, because exposure to the skins can dry out your hands.

Nutrition Facts : Nutritional Facts Serves

4 Bagged Granny Smith Apples, .243 (5-pound) bag with peel, sliced
2 Fuji Apples or Gala apples with peel, sliced
2 Lemons, 5 pounds juiced
chayotes, peeled and cut into strips
1 small Jicama, 1 pound peeled and cubed
1 stalk Celery, 1 package with leaves, sliced
3 ounces chopped fresh Spice Island Thyme, 3 (1-ounce) containers or 1 teaspoon dried
3/4 ounce Schilling Celery Seed, 1 (1 1/2-ounce) container
1/2 cup Planters Cashew Halves Nuts, 9 ounce halved and toasted

CHAYOTE-APPLE SLAW

Number Of Ingredients 9



Chayote-Apple Slaw image

Steps:

  • Put the Granny Smith and Fuji apples in a large bowl. Stir in the lemon juice to prevent browning. Add the chayotes, jicama, celery, thyme, and celery seeds and toss until well combined. Spoon into salad bowls and sprinkle with the cashews. Serve immediately. Note: There are two varieties of chayote: one with prickly skin and one with smooth skin. Both types can be found at most Latin markets, and either can be used in this recipe. Their taste has been likened to a combination of cucumber and jicama. Be sure to wear kitchen gloves when you peel them, because exposure to the skins can dry out your hands.

Nutrition Facts : Nutritional Facts Serves

2 Large Granny Smith Apple Apples with peel, sliced
2 Fuji Apples or Gala apples with peel, sliced
2 lemons juiced
4 chayotes, peeled and cut into strips
1 small jicama peeled and cubed
1 stalk celery with leaves, sliced
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1/2 teaspoon celery seed
1/2 cup cashew nuts halved and toasted

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