Chayote Squash and Jicama Slaw Recipe

Name: Chayote Squash and Jicama Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 chayotes, sliced, grilled, and julienned; 4 red peppers, julienned; 2 red onions, julienned; 2 large jicama, julienned; 2 to 3 ounces mizuna or other bitter lettuce; 3 ounces orange cilantro dressing, recipe follows; 6 oranges, halved and grilled; 1 teaspoon minced fresh ginger; 1 teaspoon minced shallot; 2 teaspoons balsamic vinegar; 1 tablespoon rice wine vinegar; 1 tablespoon chopped cilantro; Salt and pepper

Servings: persons

6 chayotes, sliced, grilled, and julienned
4 red peppers, julienned
2 red onions, julienned
2 large jicama, julienned
2 to 3 ounces mizuna or other bitter lettuce
3 ounces orange cilantro dressing, recipe follows
6 oranges, halved and grilled
1 teaspoon minced fresh ginger
1 teaspoon minced shallot
2 teaspoons balsamic vinegar
1 tablespoon rice wine vinegar
1 tablespoon chopped cilantro
Salt and pepper

1
Toss all the ingredients with the orange cilantro dressing and serve
2
Juice the oranges through a strainer.
3
Place about 1/2 cup of orange juice in a blender; add the ginger and shallot.
4
Puree.
5
After ginger and shallot are blended add the rest of the orange juice and blend again.
6
Add the balsamic vinegar and rice wine vinegar.
7
Taste and adjust the seasoning.
8
Finish with cilantro just before you are ready to serve.

137

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 chayotes, sliced, grilled, and julienned, 4 red peppers, julienned, 2 red onions, julienned, 2 large jicama, julienned, and more.

Yes, Chayote Squash and Jicama Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chayote Squash and Jicama Slaw

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