I first tried chayote in elementary school. My family stumbled across this vegetable at the local farmer’s market. In Chinese cuisine, most vegetables are stir-fried. And that’s how I learned to eat chayote. It wasn’t until later in my adult life that I learned to use it in a salad. Chayote is a squash originating from Mesoamerica. It’s technically a fruit with a pit but tastes like a squash. Unlike other squashes, it’s more crunchy than soft. Its crunch is what makes it so ideal in a slaw-like salad. Here I show you how I make my cilantro chayote salad, which makes a great summer salad.
What You’ll Need:
1 Chayote
1 Cup of Fresh Cilantro
1 Cup of Julienned Carrots
1/3 Cup of Sesame Oil
White Balsamic Vinegar
Lime Juice
Sriracha
Black Pepper
Salt
- Chayote is simple to cut. Vertically halve it. The pit is soft and easy to cut through. De-pit the chayote (this can be done with a spoon). Then coarsely julienne the chayote.
- Coarsely chop the cilantro into bite size pieces.
- Next, we make the dressing. In a mixing cup, pour 1/3 cup of sesame oil. Pour white balsamic vinegar to just below the ½ cup fill line. Squirt some splashes of lime juice into the cup. Add about 1 teaspoon each of black pepper and salt. Squeeze some Sriracha into the cup. This helps add some heat to the salad. If you prefer mild, 1 teaspoon may be enough. I prefer closer to 2-3 teaspoons. Mix the ingredients and set aside.
- Mix the chayote, cilantro, and carrots in a bowl. I typically buy my carrots already julienned at the grocery store. Pour the salad dressing on top and mix the ingredients. For best results, let the salad chill in the refrigerator for about an hour before serving.