Pickled Chayote Squash With Carrot Salad Recipe
Marinated chayote salad is beautiful, refreshing and very beneficial for healthy dishes. Very crunchy and delicious. It is almost no time to make but needs time to marinade. I never peel and deseed chayote grown in our area at stores. However, if it overgrowing skin needs to be peeled and seed removed. The juice of this fruit is not toxic but when you handle chayote better wear gloves. When I was taking photos for this recipe, I focus on the photos and forget to put on gloves. I’m glad I washed my hands right away! My fingers feel uncomfortable by the next day.
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Ingredients
3 chayote squash
1 carrot
3 tablespoon vegetable oil
3 tablespoon rice vinegar
1 teaspoon sugar
1/2 teaspoon mustard seeds freshly grounded
1 pinch red flakes
1 pinch cayenne pepper
1 pinch black pepper
1 tablespoon salt (amount of salt may be different, depending on the salt you use)
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Cooking Direction
- Juliene chayote squash and carrot. Add salt to chayote and leave for 15 minutes to release juice.
2. Skip step if you have powdered mustard. Add salt and crash very fine mustard seeds with pepper flakes.
3. Mix all ingredients together.
4. Cover with a plate and put the press on it. Leave overnight to marinade.
Try this crunchy and tasty salad!
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How to Garnish Chayote Squash Salad
I like to garnish the salad with green onion, parsley, dill, and of course, carrot. It’s especially pretty with carrots!
Check out how we can easy make this impressive garnish ⇒ How to Use NorPro Carrot Curler to Make Flowers
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@Galainthekitchen.com
@Galainthekitchen.com
@Galainthekitchen.com
@Galainthekitchen.com
@Galainthekitchen.com
@Galainthekitchen.com
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