CHAYOTE SLAW WITH AVOCADO AND CILANTRO DRESSING
Provided by Valerie Bertinelli
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In a large bowl, toss together the chayote, cabbage, carrots, jicama, scallions, cumin, coriander and 2 teaspoons salt. Let the flavors combine while you make the dressing for the slaw.
- To a food processor, add the crema, orange juice, cilantro, lime juice, agave, hot sauce, garlic, avocado and jalapeno. Process until completely smooth; season with salt. Refrigerate in an airtight container until ready to serve; the dressing can be made 1 day in advance.
- When ready to serve, toss the dressing with the vegetables. Garnish with the reserved scallions and serve immediately.
CHAYOTE SLAW WITH CUMIN AND LIME
Steps:
- In a small bowl, add the mayonnaise, buttermilk, 1 teaspoon of the salt, the agave, cumin, lime juice, zest and 4 to 5 turns pepper.
- Whisk to combine and set aside. In a medium bowl, add the chayote and the remaining 1 teaspoon salt, then toss to mix and place on a paper-towel-lined baking sheet for 10 minutes.
- In a large bowl, add the drained chayote, carrots, onions, bell peppers and scallions. Pour the dressing over the vegetables and mix to combine. Serve immediately or cover and refrigerate until ready to use.
CUCUMBER SLAW
A new twist that is healthier than a basic slaw. This is easy and fast to make.
Provided by hargster
Categories Salad Coleslaw Recipes No Mayo
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Combine cucumbers, carrots, onion, sugar, coriander, salt, and black pepper together in a bowl; add vinegar and mix well.
Nutrition Facts : Calories 47.1 calories, Carbohydrate 10.9 g, Fat 0.3 g, Fiber 1.5 g, Protein 1 g, Sodium 337 mg, Sugar 7.1 g
PEPPERY COLESLAW WITH CUCUMBERS AND CELERY
Tired of sweet coleslaw? Try this for a nice change.
Provided by Susan Bray Garrison
Categories Salad Coleslaw Recipes With Mayo
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Mix cabbage, cucumber, celery, cilantro, and parsley in a bowl. Whisk mayonnaise, vinegar, onion powder, salt, and black pepper in a separate bowl; stir dressing into slaw until thoroughly mixed. Chill for 1 hour before serving.
Nutrition Facts : Calories 152.6 calories, Carbohydrate 5.4 g, Cholesterol 7 mg, Fat 14.7 g, Fiber 1.8 g, Protein 1.2 g, SaturatedFat 2.2 g, Sodium 315.7 mg, Sugar 2.6 g
CILANTRO LIME CHAYOTE SLAW
Chayote Recipe - Cilantro Lime Chayote Slaw is crunchy and vibrant. Using chayote squash, cabbage, carrots and jalapeno this slaw is perfect for tacos. It also makes a great light and healthy side dish for any dinner!
Provided by Meghan McMorrow | Fox and Briar
Categories Sides
Time 10m
Number Of Ingredients 7
Steps:
- Add all ingredients to a large bowl and toss until fully mixed.
Nutrition Facts : ServingSize 1 Cup, Calories 32 kcal, Carbohydrate 7.6 g, Protein 1.2 g, Fat 0.2 g
CUCUMBER COLESLAW
I created this cucumber coleslaw recipe so I could use a julienne peeler I received as a gift. I had leftover sparkling wine, so I thought I'd try to use it over julienned cucumbers to make this refreshing slaw. It's a nice way to round out a brunch or picnic. -Merry Graham, Newhall, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine the first 12 ingredients. In a large bowl, combine cucumbers, arugula, peas, almonds and cranberries., Just before serving, pour dressing over salad; toss to coat.
Nutrition Facts : Calories 178 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 227mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
CHAYOTE SALAD
Chayote Salad Recipe | Chayotes are also added to many stews (like the well-liked Caldo de Res and Caldo de Pollo), cooked on their own in a tomato sauce, and also battered fried and served on top of a rich tomato sauce.
Provided by Mely Martínez
Categories Side dish
Time 25m
Number Of Ingredients 9
Steps:
- Place chayotes in a saucepan and cover with water. Cook over medium-high heat until they are soft and a knife can be inserted easily. This process will take about 15 to 20 minutes depending on the size of the chayotes and how tender they are. Usually, larger chayotes take longer to cook.
- While the chayotes are cooking, mix the olive oil, vinegar, salt, and pepper in a small bowl. Before adding the oregano to the dressing, crush the oregano with the tips of your fingers. Add the oregano to the dressing along with the onion and mix. Taste and add more salt if needed, based on your personal taste.
- Once the chayotes are cooked, gently remove from the saucepan using cooking tongs and drain. Now, with the help of a vegetable peeler, remove the peel. Cut the chayote into cubes or slices.
- Place the chayotes on a serving plate and drizzle with the dressing. You can serve this salad either cold or warm. As I mentioned above, you can also add some Queso Fresco cubes to the salad. Enjoy!
Nutrition Facts : ServingSize 0.75 cup, Calories 127 kcal, Carbohydrate 4 g, Protein 3 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 450 mg, Fiber 1 g, Sugar 2 g
CHAYOTE SLAW
Categories Salad Pepper Vegetable Side Sauté Quick & Easy Winter Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Char chili and bell peppers over gas flame or in broiler until blackened on all sides. Enclose in plastic bag 10 minutes. Peel, seed and cut chili and peppers into matchstick-size strips.
- Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chayote and sauté; just until crisp-tender, about 1 minute. Cool completely. Combine Sherry wine vinegar and 2 teaspoons Latin Spice Mix in medium bowl. Gradually whisk in 1/2 cup olive oil. Mix in fresh cilantro. Season vinaigrette to taste with salt and pepper.
- Combine chayote, chili and peppers in bowl. Toss with enough vinaigrette to coat. Season with salt and pepper. (Can be made 1 day ahead. Cover; refrigerate.)
- *A fresh green chili, often called a pasilla, available at Latin American markets and some supermarkets.
- **A squash-like, pear-shaped fruit similar in flavor to cucumber and often prepared like squash; available at Latin American markets and some supermarkets.
CUCUMBER MANGO SALAD
Fresh cucumber and tropical mango come together with a sweet and spicy dressing to make this light and refreshing Cucumber Mango Salad.
Provided by Beth - Budget Bytes
Categories Side Dish
Time 15m
Number Of Ingredients 6
Steps:
- Wash the cucumber well to remove wax or other residues. For a decorative look, peel alternating strips of the peel (see step by step photos below). Slice the cucumber into half-rounds.
- Cut the mango into slices by first cutting off both rounded "cheeks." Score flesh of the mango into strips using a sharp paring knife. Use a spoon to scoop the flesh from the skin (see photos below). Cut the mango slices in half so that they are more similar in size to the cucumber slices.
- Next, prepare the dressing by combining the rice vinegar, sugar, salt and red pepper flakes in a small bowl. Stir until the sugar is completely dissolved.
- Add the sliced cucumber and mango to a large bowl, then pour the dressing over top. Stir to combine the ingredients and coat the cucumber and mango in dressing. Serve immediately or refrigerate until ready to eat. Stir well before serving each time to redistribute the dressing.
Nutrition Facts : ServingSize 1 Cup, Calories 66.93 kcal, Carbohydrate 16.8 g, Protein 0.93 g, Fat 0.28 g, Fiber 1.23 g, Sodium 75.88 mg
CUCUMBER SLAW
Cool and refreshing on a hot summer day. Not too hard on the calories either. This is a nice side dish for salmon. Cook time listed is refrigeration time.
Provided by _Pixie_
Categories Vegetable
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut the cucumbers in quarters lengthwise, remove and discard the seeds.
- Coarsely grate the cucumber and place it in a bowl add the salt and stir well.
- Refrigerate for 2 hours then drain and rinse in a sieve, pressing to remove excess moisture.
- Mix the chives, dill and yogurt well and add to the cucumbers, stir to mix.
Nutrition Facts : Calories 21.2, Fat 0.3, SaturatedFat 0.2, Cholesterol 0.9, Sodium 884.3, Carbohydrate 3.9, Fiber 0.4, Sugar 2.4, Protein 1.3
CUCUMBER AND CHAYOTE SLAW
Provided by Donna Klein
Categories Salad Vegetable Side Vegetarian Low Cal High Fiber Low Sodium Cinco de Mayo Backyard BBQ Dinner Lunch Cucumber Healthy Vegan Party Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the oil, juice, sugar, chipotle puree, mustard, salt, and pepper. Add the remaining ingredients, tossing well to combine. Refrigerate, covered, a minimum of 1 hour, or overnight. Serve chilled.
CUCUMBER, PINEAPPLE, CHAYOTE AND POBLANO CHILE PEPPER SLAW
Make and share this Cucumber, Pineapple, Chayote and Poblano Chile Pepper Slaw recipe from Food.com.
Provided by Gets Alot
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a small saucepan, simmer pineapple juice over low heat, until reduced.
- to 2 tablespoons. Let cool to room temperature. Thinly slice cucumber,.
- chayote and the Chile. Toss with pineapple. Whisk the remaining.
- ingredients with the pineapple juice and pour over vegetables, mix well.
- Serve immediately or refrigerate, covered up to 4 hours.
Nutrition Facts : Calories 136.5, Fat 7.9, SaturatedFat 1.1, Sodium 35, Carbohydrate 17.1, Fiber 3.5, Sugar 7.8, Protein 2.1
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