Best 5 Chayote Slaw With Avocado And Cilantro Dressing Recipes
Introducing a taste sensation that will tantalize your palate and transport you to a culinary paradise: chayote slaw with avocado and cilantro dressing. This vibrant and refreshing salad celebrates the unique flavors of chayote, a crisp and versatile vegetable, which is tossed together with a symphony of textures and flavors. The avocado and cilantro dressing adds a creamy, tangy, and herbaceous touch that elevates this dish to a new level of deliciousness. Get ready to embark on a culinary journey that will leave you craving for more.
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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.
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.
CILANTRO-LIME COLESLAW
This recipe is very flexible, meaning that I rarely remember to put all of the same ingredients/proportions in twice, and it still tastes great.
Provided by Mom
Categories Salad Coleslaw Recipes With Mayo
Time 25m
Yield 7
Number Of Ingredients 10
Steps:
- Whisk mayonnaise, lime zest, lime juice, rice vinegar, garlic, sweet chili sauce, and sugar in a large bowl, stirring to dissolve sugar. Mix cilantro and red onion into dressing. Stir cabbage into dressing mixture, about 1 cup at a time, until all cabbage is coated.
Nutrition Facts : Calories 189.4 calories, Carbohydrate 5.6 g, Cholesterol 9 mg, Fat 18.8 g, Fiber 1.2 g, Protein 0.9 g, SaturatedFat 2.8 g, Sodium 163.9 mg, Sugar 3.1 g
SOUTHWESTERN RANCH DRESSING COLE SLAW WITH AVOCADO
A creamy ranch slaw with traditional Mexican spices of cumin and cilantro. Add more or cut back on spices to your taste. For people unfamiliar with cumin or cilatro, you may want to omit or just use a pinch.
Provided by STARTERWIFE
Categories Vegetable
Time 10m
Yield 1 qt., 8 serving(s)
Number Of Ingredients 10
Steps:
- Place vegetables in a large bowl (do not add avocado until ready to serve to preserve color).
- In separate bowl, mix dressing and spices.
- Pour over vegetables and mix.
- Chill or top with avocado and serve at once.
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.
Tips:
- Choose the right chayote. Look for chayotes that are firm and have a deep green color. Avoid chayotes that are soft or have brown spots.
- Peel and seed the chayote properly. Use a sharp knife to carefully peel the chayote, making sure to remove all of the skin. Then, use a spoon to scoop out the seeds from the center of the chayote.
- Julienne the chayote. Cut the chayote into thin, matchstick-sized pieces. This will help the chayote to cook evenly and absorb the flavors of the dressing.
- Use a flavorful dressing. The dressing is what really makes this slaw shine. Use a dressing that is tangy, sweet, and slightly spicy. A good option is a dressing made with lime juice, honey, and chili peppers.
- Add some crunch. To add some extra crunch to the slaw, you can add some chopped nuts or seeds. Walnuts, almonds, and sunflower seeds are all good options. You can also add some shredded cabbage or carrots for extra crunch and texture.
- Serve immediately. Chayote slaw is best served immediately after it is made. The chayote will start to soften and lose its crunch if it sits for too long.
Conclusion:
Chayote slaw is a refreshing and flavorful salad that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a light and healthy side dish, give chayote slaw a try.
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