Likes Likes:  0
Results 1 to 3 of 3
  1. #1
    Senior Member

    Become a Food Fanatic Member!

    threeovens's Avatar
    Join Date
    Jan 2013
    Location
    Long Island, NY
    Posts
    195
    Likes (Received)
    1

    Chayote Slaw with Mango Vinaigrette

    Chayote Slaw with Mango Vinaigrette





    I like to try unfamiliar ingredients, but sometimes have no idea what to do with them. Oftentimes, if the ingredient is primarily used in Latin America, I still donít know what to do with it because the recipes are written in Spanish. My husband is Latino, but he doesnít usually know what anything is. **Sigh** However, things are improving. I am finding more recipes posted every day.


    This is a recipe using the chayote. It is technically a squash. Iíve heard it compared to a cucumber in both taste and texture. I agree with the texture, but not the taste part. It is more like the rind of a melon, if you ask me. It does not have much flavor. It is easy to work with. When I cut it open, I found the ďseedsĒ to be only one that was a little larger, but looked like a lima bean or fava bean.


    For this recipe, a mango is used to make the vinaigrette. Half of it that is. The other half is cubed and tossed into the slaw. Itís a very pretty and tasty salad that I think most people will like. It is not too sweet, nor sour.




    Chayote Slaw with Mango Vinaigrette


    Ingredients


    Salad:

    6 cups chayote, cut into matchsticks (about 3 small)
    1 cup carrots, cut into matchsticks (about 2)
    1 cup celery, strings removed and cut into matchsticks(1 stalk)
    1 shallot, thinly sliced
    1/2 mango, peeled and cubed

    Vinaigrette:

    1/2 mango, peeled and cut into chunks
    1/3 cup extra-virgin olive oil
    1/4 cup white wine vinegar
    1/4 cup lime juice
    Optional Garnish:
    1/4 cup chopped cilantro or parsley


    Instructions


    Place all the salad ingredients into a large bowl.


    Prepare the vinaigrette by placing all the ingredients into a blender and processing. Itíll make a nice consistency sauce.


    Pour over the salad and toss to coat the vegetables. Garnish with cilantro or parsley if desired.


    Serves 4.

    We may live without poetry, music and art; We may live without conscience, and live without heart; We may live without friends; we may live without books, But civilized man cannot live without cooks.

  2. #2
    Senior Member Become a Food Fanatic Member!
    cali baker's Avatar
    Join Date
    Nov 2011
    Location
    Southern California
    Posts
    1,133
    Likes (Received)
    25

    Re: Chayote Slaw with Mango Vinaigrette

    Chayote Slaw with Mango Vinaigrette



    This sounds like a very refreshing salad with the citrus and the mango involved. My mom used to cook with chayote squash too; i agree on it tasting "melon" like. I would love to give this recipe a go!

  3. #3
    Member

    Become a Food Fanatic Member!


    Join Date
    Jun 2014
    Location
    New Delhi
    Posts
    47
    Likes (Received)
    0

    Re: Chayote Slaw with Mango Vinaigrette

    Chayote Slaw with Mango Vinaigrette



    ngredients

    1 ripe mango, peeled
    1/3 cup extra-virgin olive oil
    1/4 cup white wine vinegar
    Zest of 1 lime
    Juice of 2 limes

    Kosher salt and freshly ground black pepper
    3 small chayote, pitted and cut into matchsticks (about 6 cups)
    3 medium carrots, cut into matchsticks (about 2 cups)
    1 small red onion, very thinly sliced and soaked briefly in ice water
    1/4 cup fresh cilantro leaves, roughly chopped, plus additional whole leaves, for garnish (optional)


    Directions
    1. Remove the mango flesh from one side of the pit and roughly chop. Cut the remaining flesh into small dice and set aside. Place the roughly chopped mango, oil, vinegar, lime zest and half of the lime juice in a blender and blend until smooth. Season with salt and pepper.

    2. Put the chayote in a large bowl and toss with the remaining lime juice. Add the carrots, onions cilantro and mango vinaigrette and toss to coat. Add additional salt and pepper to taste.

    3. To serve, garnish with the reserved diced mango and additional whole cilantro leaves if desired.
    Notes
    Cooks Note: To make cutting the chayote and carrots into matchsticks faster and easier, try using a Japanese or French mandolin fitted with a julienne blade.

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •