Chayote Slaw with Creamy Avocado Lime Dressing

Chayote Slaw with Creamy Avocado Lime Dressing is a refreshing and vibrant salad that combines the crispness of chayote with the creaminess of avocado and the tanginess of lime.

The slaw starts with chayote, a pale green squash with a mildly sweet and crisp flesh. The chayote is thinly sliced or julienned to create delicate and crunchy ribbons that form the base of the slaw. The chayote provides a refreshing and slightly cucumber-like flavor to the dish.

The slaw is then tossed in a creamy avocado lime dressing, which adds richness and tanginess to the salad. The dressing is made with ripe avocados, which are mashed or blended until smooth and creamy. Fresh lime juice is added to brighten the flavors and provide a zesty citrus note. The dressing also incorporates other ingredients such as garlic, cilantro, and a touch of honey or agave syrup for a hint of sweetness.

The creamy avocado lime dressing coats the chayote ribbons, ensuring every bite is infused with its velvety texture and tangy taste. The dressing brings a luscious creaminess to the slaw while complementing the refreshing nature of the chayote.

Chayote was originally cultivated by the Mayans and Aztecs in Mexico and Central America. (In other words, a long time ago). You might not be too familiar with this “fruit”, but good thing you are now… because it’s a wonderful gift of the Earth. According to a recent study conducted by scientists at the Frontiers of Plant Science, the numerous health promoting properties of Chayote have a wide range of utilizations outside of food, including pharmaceutical and cosmetic products. More pertinent to this blog… it tastes great. The bottom line is: don’t sleep on chayote.

What is Chayote?

Chayote, also known as vegetable pear or mirliton, is a type of squash that belongs to the gourd family. Chayote has a unique appearance with its pale green, wrinkled, and somewhat pear-shaped fruit. It has a smooth, thin skin that is edible, although some prefer to peel it before cooking. The fruit has a single large seed in the center and is typically harvested when young and tender.

Chayote has a mild and subtle flavor that is often compared to a cross between a cucumber and a zucchini. The taste is slightly sweet with a hint of crispness. The flesh of chayote is firm and crunchy when raw, but it softens and becomes tender when cooked.

Chayote is a versatile ingredient that can be used in a variety of culinary preparations. It can be eaten raw in salads or slaws, sliced and sautéed, boiled, steamed, stir-fried, or added to soups, stews, and curries. Chayote is known for absorbing flavors well, making it a great addition to various dishes.

Chayote’s mild flavor and versatile nature make it a popular ingredient in a range of dishes. It can be used as a substitute for other vegetables like zucchini or cucumber in recipes. The neutral taste of chayote allows it to complement a wide range of flavors and spices.

Chayote Slaw with Creamy Avocado Lime Dressing

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Course: SidesCuisine: MexicanDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

0

minutes

Total time

30

minutes

Chayote squash – which is actually a fruit that tastes more like an apple, peppers, onion, and cabbage soaked in a creamy avocado lime dressing. Perfect on tacos.

Ingredients

• Slaw

• 1 head purple cabbage, thinly sliced

• 1 whole yellow onion, thinly sliced

• 2 cups chayote, thinly sliced

• 1 whole red bell pepper, thinly sliced

• Avocado Lime Dressing

• 2 large avocados

• 1/2 cup sour cream

• 1/2 cup whipping cream

• 1/2 cup orange juice

• 1/4 cup cilantro, chopped

• 2 whole limes, juiced

• 1 clove garlic

• 1 teaspoon cumin

• 1 teaspoons Badia complete seasoning

• 1 tablespoon sugar

• 1 teaspoon chili powder

• 1 teaspoon salt

Directions

• Thinly slice (and chop, totally optional) the purple cabbage, yellow onion, chayote, and bell pepper. Combine in a large bowl.
• To a blender, combine all of the dressing ingredients. Blend until completely smooth. This can be made a day in advance, which would yield the most robust flavor possible.
• Toss the dressing into the slaw. Cover and refrigerate, allowing time for the flavors to meld, at least 1 hour.