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 don’t know what to do with it because the recipes are written in Spanish. My husband is Latino, but he doesn’t 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. I’ve 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 “seeds” 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. It’s 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
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
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
1/4 cup chopped cilantro or parsley
Place all the salad ingredients into a large bowl.
Prepare the vinaigrette by placing all the ingredients into a blender and processing. It’ll make a nice consistency sauce.
Pour over the salad and toss to coat the vegetables. Garnish with cilantro or parsley if desired.