Chayote Slaw

Raw & crunchy — one chayote, lime, chili & cilantro · no cooking, the crisp cousin to the stuffed one

Serves 2–3 · 10 min

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1 chayote, peeled, seeded & julienned (or coarse-grated)
optional: ¼ carrot or a little red cabbage/onion, for color
1–2 Tbsp lime juice · 1 Tbsp olive or neutral oil
salt · pinch sugar · chili (flakes or minced jalapeño) · cilantro
optional: crumbled cotija, toasted pepitas, a pinch of cumin

What you need

1 chayote, peeled, seeded & julienned (or coarse-grated)

optional: ¼ carrot or a little red cabbage/onion, for color

1–2 Tbsp lime juice · 1 Tbsp olive or neutral oil

salt · pinch sugar · chili (flakes or minced jalapeño) · cilantro

optional: crumbled cotija, toasted pepitas, a pinch of cumin

Prep the chayote. Peel it (do it under running water — raw chayote seeps a sticky sap), halve, flick out the seed, and julienne thin or grate it on the big holes of a box grater.
Dress & toss. Toss the chayote (and carrot/cabbage if using) with the lime, oil, salt, a pinch of sugar, chili, and cilantro.
Rest 5–10 min, then serve. A short sit lets it drink the lime while staying crunchy (unlike cabbage, chayote barely wilts). Toss again, add cotija/pepitas if using, and serve cold.

Steps — tap one to keep your place

1. Prep the chayote. Peel it (do it under running water — raw chayote seeps a sticky sap), halve, flick out the seed, and julienne thin or grate it on the big holes of a box grater.

2. Dress & toss. Toss the chayote (and carrot/cabbage if using) with the lime, oil, salt, a pinch of sugar, chili, and cilantro.

3. Rest 5–10 min, then serve. A short sit lets it drink the lime while staying crunchy (unlike cabbage, chayote barely wilts). Toss again, add cotija/pepitas if using, and serve cold.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.