Chayote Salad Recipe

Think of chayote like a cucumber, and you'll never turn back.

by Lucas Sin
30 April 2019, 2:56pm

Photo by Farideh Sadeghin

Servings: 4
Prep time: 15 minutes
Total time: 30 minutes


for the salad:
2 chayote, halved, seeded, and thinly sliced on a mandolin
1% weight add salt
1% weight add sugar
1/4 teaspoon ground white pepper
chili oil

for the vinaigrette:
2 teaspoons lemon curd
1 tablespoon Ginko Hyo vinegar
1 1/2 tablespoons olive oil
1/2 teaspoon sesame oil
6 Szechuan peppercorns, ground
1 teaspoon fresh lemon juice


1. Marinate the chayote: In a medium bowl, combine the chayote pieces with the salt, sugar, and white pepper. Cover and refrigerate at least 4 hours, preferably overnight.

2. Make the vinaigrette: Whisk all of the ingredients together in a medium bowl.

3. To serve, place 2 tablespoons of vinaigrette on 4 small plates. Squeeze all of the liquid from the chayote slices, then divide among each plate. Drizzle a little chili oil over the top and serve with extra vinaigrette on the side.

This article originally appeared on Munchies US.