Best 3 Chayote Slaw With Avocado And Cilantro Dressing Recipes
Discover the vibrant and refreshing Chayote Slaw with Avocado and Cilantro Dressing, a delightful fusion of textures and flavors. This unique slaw features crisp chayote, creamy avocado, and a zesty cilantro dressing, creating a symphony of tastes. The crunch of the chayote provides a satisfying bite, while the avocado adds a velvety richness. The cilantro dressing, made with fresh cilantro, lime juice, and a touch of heat, elevates the dish with its herbaceous and tangy notes. This versatile slaw can be enjoyed as a refreshing side dish, a light lunch, or even as a topping for tacos or grilled fish. Its vibrant colors and diverse textures make it a visually appealing and flavorful addition to any meal.
Here are our top 3 tried and tested recipes!
CHAYOTE AND AVOCADO SALAD
In Mexico and other parts of the world, chayote is usually chopped and cooked until tender. But you can skip the cooking and toss it thinly sliced with avocado, radish and your favorite dressing for a crisp refreshing salad.
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Try chayote (chi-OH-tay), a mild Mexican squash that looks like a green pear: Whisk the juice of 2 limes, 2 tablespoons olive oil and a pinch each of sugar and salt in a bowl. Thinly slice 1 peeled chayote, 1 avocado and 4 radishes; gently toss with the dressing.
CONCH SALAD WITH LIME, AVOCADO AND CILANTRO
Steps:
- Preheat grill. In a heavy bottomed pot cook conch in water for 1 hour or until tender. Strain through a colander and let cool slightly. Rub cooked conch with 2 tablespoons olive oil and grill for 8 minutes or until slightly charred on the outside and allow to cool again. Afterward, slice conch into paper thin slices and return to a metal or non-reactive bowl and add additional ingredients and mix thoroughly. Serve chilled with avocado, sliced limes and cilantro sprigs.
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.
Tips:
- Choosing the Right Chayote: Opt for firm, deep-green chayotes with smooth, unblemished skin. Avoid those with bruises or soft spots.
- Peeling and Preparing Chayote: Use a sharp knife to carefully peel the chayote. Cut it in half lengthwise, remove the seed, and slice it thinly.
- Salting the Chayote: Salting the chayote before rinsing draws out excess moisture, resulting in a crispier slaw.
- Avocado-Cilantro Dressing: Blend avocado, cilantro, lime juice, garlic, and spices until smooth. Adjust seasonings to your preference.
- Chilling the Slaw: Refrigerate the slaw for at least 30 minutes before serving to allow the flavors to meld and enhance.
Conclusion:
Chayote slaw with avocado-cilantro dressing is a refreshing, healthy, and flavorful salad perfect for summer gatherings or light meals. The chayote provides a crunchy texture, while the avocado and cilantro dressing adds a creamy, tangy, and herbaceous touch. Experiment with different variations by adding other vegetables like red cabbage, carrots, or bell peppers for a colorful and nutritious slaw. Enjoy this vibrant and delicious salad as a side dish or a main course. Its versatility and ease of preparation make it a must-try recipe for anyone seeking a delightful and nutritious meal.
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