Prep Time
30 min
Yields
4-6 servings
Chayote is a succulent, pear-shaped Mexican fruit. The raw flesh is often described as a somewhere between a cucumber and a potato.
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ingredients
3
cups julienned peeled chayote (about 1 lb chayote)
2
cups shredded red cabbage (about ¼ of a small cabbage)
2
cups julienned carrots
1
cup julienned jicama (about ¼ of a jicama)
½
cup thinly sliced scallions (4 to 5 scallions), 1 tbsp reserved for garnish
1
tsp ground cumin
1
tsp ground coriander
Kosher salt
¾
cup crema or sour cream
½
cup freshly squeezed orange juice (from 2 to 3 navel oranges)
¼
cup fresh cilantro, stems and leaves
2
Tbsp lime juice (about 1 lime)
1
Tbsp light agave or honey
1 ½
tsp chipotle hot sauce
½
tsp minced garlic (about 1 small clove)
1
small or ½ ripe large avocado, cut into cubes (about ¾ cup cubed avocado)
½
large jalapeno, stemmed, seeded and minced (about 2 tbsp minced)
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directions
Step 1
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.
Step 2
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.
Step 3
When ready to serve, toss the dressing with the vegetables. Garnish with the reserved scallions and serve immediately.