CHAYOTE SLAW WITH CUMIN AND LIME
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
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.
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
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.
JICAMA CHAYOTE SLAW
Provided by Food Network
Time 20m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Combine the cabbage, chayote, jicama, onions, peppers, vinegar and cilantro. Season with salt and pepper.
CHAYOTE SQUASH AND JICAMA SLAW
Steps:
- Toss all the ingredients with the Orange Cilantro Dressing and serve.
- Juice the oranges through a strainer. Place about 1/2 cup of orange juice in a blender; add the ginger and shallot. Puree. After ginger and shallot are blended add the rest of the orange juice and blend again. Add the balsamic vinegar and rice wine vinegar. Taste and adjust the seasoning. Finish with cilantro just before you are ready to serve.
FISH TACOS WITH RAMEN AND CHAYOTE SLAW
Broken ramen noodles add extra crunch to a flavor-packed slaw that's the perfect topper for tender fish tacos. Chayote is a type of squash. If you can't find it, substitute zucchini or any other variety of summer squash.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the fish: Toss the mahi-mahi with the chili powder, cumin, lime zest and juice, 2 tablespoons vegetable oil, 1/2 teaspoon salt and some pepper in a large bowl. Let marinate at room temperature for 15 minutes while you prepare the slaw.
- For the slaw: Crumble the ramen noodles into a large bowl. Add the cabbage, chayote, scallions, edamame, mango and radishes and toss to combine. Whisk the lime juice and honey together in a small bowl with 1 teaspoon salt and some pepper. Whisk in the vegetable oil and pour the dressing over the slaw. Toss well.
- To cook the fish, heat a large nonstick skillet over medium-high heat. Add the remaining 2 tablespoons oil, then add the fish and cook, tossing once or twice, until browned and just cooked through, 3 to 4 minutes. Serve the fish hot in the tortillas, topped with the slaw, avocado and cilantro. Serve any additional slaw on the side.
CHIPOTLE PUREE AND CHAYOTE SLAW
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
CUCUMBER, PINEAPPLE, CHAYOTE AND POBLANO CHILE PEPPER SLAW
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
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
SHRIMP AND SWEET POTATO CAKES WITH CHAYOTE SLAW AND CHIPOTLE SAUCE
Categories Garlic Onion Shellfish Appetizer Bake Sauté Shrimp Hot Pepper Sweet Potato/Yam Winter Cilantro Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Pierce potatoes all over with fork. Place on baking sheet. Toss garlic with 1 tablespoon oil in small bowl. Enclose garlic in foil; place on baking sheet with potatoes. Bake until potatoes and garlic are tender, about 30 minutes for garlic and 1 hour 15 minutes for potatoes. Cool garlic and potatoes slightly. Remove peel from garlic. Remove skins from potatoes. Combine potatoes and garlic in bowl. Mash until smooth.
- Add shrimp, cilantro, panko, chili, onion and 1 1/2 teaspoons Latin Spice Mix. Stir to blend well. Season with salt. Form mixture into six 3-inch-diameter patties.
- Preheat oven to 375°F. Lightly coat cakes in flour. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Cook cakes in batches until brown, adding more oil if necessary, about 2 minutes per side. Place on baking sheet. Bake until heated through, about 5 minutes.
- Spoon Chayote Slaw in center of plates. Place 1 cake on each plate. Spoon Chipotle Tartar Sauce atop cakes; serve.
- *Available in Asian markets and in the Asian foods section of some supermarkets.
- **A fresh green chili, often called a pasilla, available at Latin American markets and some supermarkets.
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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