Chayote–Cilantro Lime Slaw

Chayote–Cilantro Lime Slaw

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  • 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


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


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.