Pickled Chayote Squash With Carrot Salad Recipe
Marinated chayote salad is a beautiful, refreshing, and healthy dish. It’s crunchy, delicious, and quick to prepare, though it requires some time to marinate. Typically, I don’t peel or deseed the chayote from our stores. However, if the skin is overgrown, it should be peeled, and the seed removed. Enjoy this simple, flavorful salad!
*A quick tip: When handling chayote, wear gloves or cover your hands with vegetable oil. I learned this the hard way while taking photos for this recipe. The next day, my fingers felt uncomfortable. The juice of the chayote isn’t toxic, but it can cause skin irritation.
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!
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⇓ Check Out My Other Recipes ⇓
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@Galainthekitchen.com
@Galainthekitchen.com
@Galainthekitchen.com
@Galainthekitchen.com
@Galainthekitchen.com
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