Chayote Salad (Cho Cho)

Learn how to make this Caribbean inspired homemade chayote salad. Sliced chayote combined with vibrant bell peppers, carrots, red onion and tossed in a tangy lime and herb vinegar free dressing.

If you are looking for a salad that is raw, colourful, crisp and bursting with flavour then you have to try this salad.

Whenever I am seeking something that is light as opposed to a more heavier meal then this salad is my go to.

Typically you will find that many of my chayote (cho cho) recipes are in their cooked variation.

Importance of eating raw salad

However this salad is best enjoyed raw, yes everything is uncooked - the chayote, bell peppers, red onions and carrots.

The reason for this is to retain as much of the nutrients as possible. Cooking vegetables often removes many of its nutritional value.

In its raw form you get to really appreciate that natural texture (crunchy) and aswell as the light flavour.

Also raw vegetables play a crucial role in our health as they contribute towards our 5 day. 

They help to aid digestion and digestion is very important because it breaks down essential nutrients such as sugars, amino acids and fats) that your body uses for energy, growth cellar repair and eliminates waste

Eating chayote raw allows you to benefit from its natural enzymes, fibre, and nutrients without losing them to heat (source).

Another thing to note is that this salad is perfect if you are looking to lose weight and want something that gives the body what it needs without the excess calories.

The main ingredients - chayote, carrots, red onions and bell peppers are great for supporting a healthy lifestyle with fewer calories (source).

This salad is nothing but pure hydration and energising and best of all there is no cooking involved.

The taste of the bell peppers and chayote is quite mild and it really absorbs the citrus, herbs and seasoning from the dressing so well.

If you don't like vinegar based salad dressing then I've got you covered, as there is no vinegar in sight! 

Ingredients you will need

• Chayote - Known as christophine or cho cho, this is the star of the show. This vegetable pear has a wonderful crunch to it.
• Bell peppers - Another vegetable with a satisfying crunch to it and also offers some colour to the salad.
• Carrot - Vibrant orange colour and offers some natural sweetness and crunchiness.
• Red onion - This gives a sharp and pungent bite which is a contrast to the chayote, carrot and bell peppers.
• Extra virgin olive oil - Forms the base of the dressing.
• Lime juice - Another star of the dressing, it is citrusy with an acidic flavour.
• Maple syrup - Adds a touch of sweetness.
• Mustard powder - Slightly sharp with a tangy undertone.
• Thyme - For a herbaceous note.
• Garlic granules - For a garlicky taste.
• Black pepper and pink salt - To help to ehance the taste.

The steps

• Prepare the dressing by adding the extra virgin olive oil. lime juice, maple syrup, garlic granules, mustard powder and thyme to a small bowl.
• Stir to combine the ingredients.
• Do a taste test and add black pepper and pink salt, stir then set aside.

• In a medium sized bowl add the chayote, bell peppers, carrots and red onion.
• Use a spoon to fold the vegetables in so they completely combine.
• Drizzle the dressing all over the vegetables.
• Toss everything together to ensure the vegetables are evenly coated.

Notes and tips

• Make sure to thoroughly wash the vegetables prior to chopping them.
• Slice the vegetable as thin as you can, thinner vegetables absorb the dressing.
• Make sure to do a taste test of the salad after you have added the dressing incase you want to adjust the flavour some more.
• Play about with the dressing, it's okay to add more ingredients i.e mustard powder, black pepper, pink salt to taste.
• You can purchase chayote known as christophine or cho cho at any Caribbean/African/Latino market.
• You can keep the skin on the chayote, if it free from any discolouration.
• You can make this salad ahead of time (2 hours head) as this will give more time for the vegetables to marinate in the dressing.
• Any leftovers can be stored in an airtight container for up to 2 days.

More chayote/cho cho recipes

• Roasted Cho Cho Soup (Chayote Soup)(Vegan)
• Vegan Chayote Fritters (Cho Cho/Christophine)
• Chayote Fries (Cho Cho/Christophine)(Air Fryer)
• Stuffed Christophine (Cho Cho/Chayote)
• Chayote Water
• Roasted Cho cho (Chayote)

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