Chayote Slaw with Mango Vinaigrette

Name: Chayote Slaw with Mango Vinaigrette
Prep time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 to 8 servings
Cuisine: caribbean
Ingredients: 1 ripe mango, peeled; 1/3 cup extra-virgin olive oil; 1/4 cup white wine vinegar; Zest of 1 lime; Juice of 2 limes; Kosher salt and freshly ground black pepper; 3 small chayote, pitted and cut into matchsticks (about 6 cups); 3 medium carrots, cut into matchsticks (about 2 cups); 1 small red onion, very thinly sliced and soaked briefly in ice water; 1/4 cup fresh cilantro leaves, roughly chopped, plus additional whole leaves, for garnish (optional)

Recipe courtesy of Susan Vu

Watch how to make this recipe.

Chayote Slaw with Mango Vinaigrette

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Chayote and mango are two very popular ingredients in Puerto Rican cuisine. Chayote, very similar in taste and texture to a cucumber, takes on the flavor of the sweet and tart mango vinaigrette to create a refreshingly light and crunchy slaw. If your mango is not particularly sweet, try adding a bit of sugar to taste.

Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

185

Total Fat

12

Saturated Fat

2

Carbohydrates

20

Dietary Fiber

4

Sugar

11

Protein

2

Cholesterol

0

Sodium

537

Total: 30 min
Prep: 30 min

Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

185

Total Fat

12

Saturated Fat

2

Carbohydrates

20

Dietary Fiber

4

Sugar

11

Protein

2

Cholesterol

0

Sodium

537

Total: 30 min
Prep: 30 min

Ingredients

1 ripe mango, peeled

1/3 cup extra-virgin olive oil

1/4 cup white wine vinegar

Zest of 1 lime

Juice of 2 limes

Kosher salt and freshly ground black pepper

3 small chayote, pitted and cut into matchsticks (about 6 cups)

3 medium carrots, cut into matchsticks (about 2 cups)

1 small red onion, very thinly sliced and soaked briefly in ice water

1/4 cup fresh cilantro leaves, roughly chopped, plus additional whole leaves, for garnish (optional)

Directions

1. Remove the mango flesh from one side of the pit and roughly chop. Cut the remaining flesh into small dice and set aside. Place the roughly chopped mango, oil, vinegar, lime zest and half of the lime juice in a blender and blend until smooth. Season with salt and pepper.
2. Put the chayote in a large bowl and toss with the remaining lime juice. Add the carrots, onions cilantro and mango vinaigrette and toss to coat. Add additional salt and pepper to taste.
3. To serve, garnish with the reserved diced mango and additional whole cilantro leaves if desired.