Name: Chayote–Cilantro Lime Slaw
Ingredients: 3 cups chayote, cut into short, thin strips (julienned); 1 cup purple cabbage, thinly sliced; 1/2 cup cilantro, roughly chopped; 1 jalapeno, diced (remove seeds to lessen spice); 2 Tbsp lime juice (about 1 lime); 1/2 tsp Celtic Sea Salt, coarse grind (or to taste)

Chayote–Cilantro Lime Slaw

Print Recipe

SERVINGS 2

Ingredients

3 cups chayote, cut into short, thin strips julienned
1 cup purple cabbage, thinly sliced
1/2 cup cilantro, roughly chopped
1 jalapeno, diced remove seeds to lessen spice
2 Tbsp lime juice about 1 lime
1/2 tsp Celtic Sea Salt, coarse grind or to taste

Instructions

Add all ingredients to a large bowl and toss until mixed well.

Notes

1 serving = 2 cups vegetables

Cooking Tips:

You do not need to peel the chayote.
Salt will draw out the moisture from the vegetables so it’s best to serve this the same day it’s made.
If making ahead, cut chayote in half and salt liberally, place in refrigerator overnight to draw out extra moisture, then rinse before julienne.
Store leftovers refrigerated in an airtight container for 1-2 days.