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.

Course Lunch and Salads

Cuisine Caribbean

Prep Time 25

Servings people

Calories 243kcal

Author Charla

Ingredients

2 chayote (cho cho/christophine) sliced
1 large red bell pepper sliced
1 large green bell pepper sliced
1 small orange bell pepper sliced
1 medium sized carrot chopped
½ medium red onion sliced

For the dressing

¼-⅓ cup extra virgin olive oil
1 juice of a lime (about ¼ cup)
2 teaspoon maple syrup
1 teaspoon garlic granules
1 teaspoon mustard powder
1 teaspoon thyme
black pepper and pink salt to taste

Instructions

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

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.

Nutrition