Best 5 Chayote Slaw With Cumin And Lime Recipes

Get ready to embark on a culinary adventure with our curated guide to the best chayote slaw with cumin and lime recipes. This refreshing and flavorful salad is a perfect side dish for any occasion, offering a delightful blend of tangy and earthy flavors. Chayote, also known as mirliton, is a versatile vegetable with a mild flavor that pairs beautifully with the zesty combination of cumin and lime. Explore our carefully selected recipes, each presenting a unique interpretation of this delectable dish, to find the one that suits your taste buds the most.

Check out the recipes below so you can choose the best recipe for yourself!

CHAYOTE SLAW WITH AVOCADO AND CILANTRO DRESSING

Chayote Slaw with Avocado and Cilantro Dressing image

Provided by Valerie Bertinelli

Categories side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

3 cups julienned peeled chayote (about 1 pound chayote)
2 cups shredded red cabbage (about 1/4 of a small cabbage)
2 cups julienned carrots
1 cup julienned jicama (about 1/4 of a jicama)
1/2 cup thinly sliced scallions (4 to 5 scallions), 1 tablespoon reserved for garnish
1 teaspoon ground cumin
1 teaspoon ground coriander
Kosher salt
3/4 cup crema or sour cream
1/2 cup freshly squeezed orange juice (from 2 to 3 navel oranges)
1/4 cup fresh cilantro, stems and leaves
2 tablespoons lime juice (about 1 lime)
1 tablespoon light agave or honey
1 1/2 teaspoons chipotle hot sauce
1/2 teaspoon minced garlic (about 1 small clove)
1 small or 1/2 ripe large avocado, cut into cubes (about 3/4 cup cubed avocado)
1/2 large jalapeno, stemmed, seeded and minced (about 2 tablespoons minced)

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 COLESLAW

Chayote Coleslaw image

This creamy Chayote coleslaw takes a walk on the hot side with a teaspoon of chopped Scotch bonnet chiles.

Provided by My Food and Family

Categories Home

Time 3h20m

Yield 10 servings, 1/2 cup each

Number Of Ingredients 7

Ingredients

1/2 cup KRAFT Real Mayo
1/4 cup HEINZ Apple Cider Vinegar
1/2 tsp. finely chopped Scotch bonnet chiles
1/2 tsp. black pepper
4 cups shredded peeled chayotes, squeezed dry
3 carrots, shredded
1/2 cup each chopped green peppers and onions

Steps:

Mix first 4 ingredients in large bowl until blended.
Add remaining ingredients; mix well.
Refrigerate several hours or until chilled.

Nutrition Facts : Calories 100, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g

CUCUMBER AND CHAYOTE SLAW

Cucumber and Chayote Slaw image

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

Ingredients

2 tablespoons canola oil
2 tablespoons unsweetened pineapple juice
1/2 tablespoon sugar
1 teaspoon chipotle puree (see Cook's tip)
1 teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste
1 large cucumber (about 12 ounces), peeled, seeded, quartered lengthwise, and thinly sliced crosswise
1 large chayote, peeled under cold-running water to remove stickiness, pitted, quartered lengthwise, and thinly sliced crosswise
2 cups cubed fresh pineapple

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.

CHAYOTE SLAW

Chayote Slaw image

Categories Salad Pepper Vegetable Side Sauté Quick & Easy Winter Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

1 poblano chili*
1 red bell pepper
1 yellow bell pepper
1 tablespoon plus 1/2 cup olive oil
4 cups matchstick-size strips pitted chayote** (from 3 medium)
1/3 cup Sherry wine vinegar
2 teaspoons Latin Spice Mix
2 teaspoons chopped fresh cilantro

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.

SPICY COLESLAW WITH CUMIN-LIME DRESSING

Spicy Coleslaw With Cumin-Lime Dressing image

This is sooo good! It goes with almost anything! I love to put some of this in a tortilla wrap in which I have cold turkey, or roast beef, or just about anything. I think you will like it too. If you're not big on cilantro, feel free to reduce it, and you can always use parsley in it's place.

Provided by FLUFFSTER

Categories Salad Dressings

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

3 medium carrots, peeled, finely chopped
6 cups green cabbage, shredded (approx. 1 small head)
1 red bell pepper, cut into matchstick-sized strips
1 red onion, thinly sliced
3/4 cup fresh cilantro, chopped
1/3 cup fresh lime juice
1/2 teaspoon ground cumin
1 garlic clove, minced
1/2 teaspoon hot pepper sauce (add more or less, if desired) (optional)
1/2 cup olive oil

Steps:

For slaw:.
Cook carrots in med. saucepan of boiling, salted water until crisp-tender, about 2 minute.
Drain, then cool.
Transfer carrots to large bowl.
Add cabbage, bell pepper, onion and cilantro.
For dressing:
Whisk lime juice, ground cumin, minced garlic and hot pepper sauce in med. bowl.
Gradually whisk in oil.
Season with salt and pepper.
Toss salad with enough dressing to coat.
Season with salt and pepper; serve.
Note: Cabbage mixture and dressing can be made 8 hours ahead. Cover separately; chill. Rewhisk dressing before continuing.

Nutrition Facts : Calories 154.9, Fat 13.7, SaturatedFat 1.9, Sodium 27.4, Carbohydrate 8.5, Fiber 2.4, Sugar 4.3, Protein 1.4

Tips:

Choose the right chayote: Look for chayotes that are firm, heavy for their size, and have a smooth, unblemished skin.
Prepare the chayote properly: Peel the chayote and remove the seed. Cut the chayote into thin slices or shreds.
Use a sharp knife: A sharp knife will help you cut the chayote into thin, even slices.
Marinate the chayote: Marinating the chayote in a mixture of lime juice, cumin, and other seasonings will help to enhance its flavor.
Use fresh ingredients: Fresh ingredients will give your chayote slaw the best flavor.
Serve immediately: Chayote slaw is best served immediately after it is made.

Conclusion:

Chayote slaw is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its crunchy texture and tangy dressing, chayote slaw is a surefire hit. So next time you are looking for a healthy and delicious side dish, give chayote slaw a try. You won't be disappointed!