Chayote Salad (Cho Cho)
3 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
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)
- Β½ medium red onion (sliced )
- ΒΌ-β cup extra virgin olive oil
- 1 juice of a lime ((about ΒΌ cup))
- 2 tsp maple syrup
- 1 tsp garlic granules
- 1 tsp mustard powder
- 1 tsp thyme
- black pepper and pink salt to taste
Method
- 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.