10222019134511_500x500Our “Quarantine Cooking” series continues with Chayote Salad from Taste the Islands! Sian Hunter, senior acquisitions editor, tried this recipe at home.

Here’s why Sian chose this recipe:

A bright, crunchy salad seemed like the ticket for perking up tonight’s quarantine-cooking meal! And it was neat to see the chayote transform from blobulous green freeform to surprising cross-sectioned “flowers” to neat little sticks. Fun with food!

From “Chef Irie” (Hugh Sinclair):

Chayote is used a lot in the Caribbean, usually boiled, roasted, or added to soups or other dishes. It has a neutral and mild taste, so in a raw salad it does a good job of taking on the flavor profiles of the dressing; this recipe offers a sweet, tangy lemon vinaigrette. If you want to switch it up, try jicama instead, which has a similar texture and flavor.

Chayote Salad

Serves 6           

  • 1 cup peeled and julienned carrots
  • 1 cup peeled and julienned chayote
  • ¼ cup julienned red bell pepper
  • ½ cup fresh cilantro leaves
  • ½ cup fresh flat-leaf parsley leaves
  • ½ cup fresh mint leaves, roughly chopped
  • 2 scallions, thinly sliced on the bias
  • 1 tablespoon Dijon mustard
  • 4 teaspoons brown sugar
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons fresh lime juice
  • ¼ teaspoon red pepper flakes
  • ½ cup canola oil
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste
  1. Put all the julienned vegetables and the herbs in a medium mixing bowl. Toss to mix together.
  2. In a separate medium bowl, combine the mustard, brown sugar, lemon and lime juices, and red pepper flakes, mixing well with whisk.
  3. Add the oil and whisk until the liquids emulsify. Taste to check the seasoning and add salt and pepper to taste.
  4. Drizzle small amounts of dressing at a time over the vegetable mixture until coated but not oversaturated. Put the salad in the refrigerator for a few minutes. Serve chilled.

Sian’s verdict:

Yeppers—totally tasty and a little sassy! Plus, this vinaigrette is a new favorite. The mint made me think of summer and hanging out with friends—cannot wait for that time to come and will be packing this salad for picnics!

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