I never liked chayote. The mere mention of it conjures up memories of overcooked green chunks of blandness drowning in tinola broth or trying very hard to make its presence felt amidst a scattering of sauteed ground pork. When visiting a friend’s place and I happen to be served with anything that has chayote in it, I usually (politely) decline. And then you get grilled as to why you don’t want to have some. I’d love to have invented an allergy to this vegetable but at the risk of embarrassing myself, I’d oblige, carefully get a couple of pieces and literally swallow the thing, praying I wouldn’t choke on its mushy texture and obvious lack of flavor!
Well, that was before I discovered it can be eaten raw.
I have never seen it served uncooked. So I kind of assumed it is only consumed after subjecting it to heat! While researching for a menu that I had been asked to prepare for a friend who was going on a diet, I found a salad recipe that called for raw chayote. At first I was flabbergasted. Then I remembered: do we not cook jicama, radishes, cucumbers and eat them raw as well?
So I gave the recipe a shot. And I fell in love.
I’ll think twice before I say never again.
xx
Karima
Raw Chayote Salad
Serves 2
Ingredients:
| 1 large | chayote, peeled, white pit removed and sliced |
| juice of 1 large lime | |
| 2 tbs | chopped cilantro |
| 1 | red chili, seeded and finely chopped |
| salt and pepper to taste | |
| 2 tbs | extra virgin olive oil |
Method:
Toss all of the ingredients except oil in a bowl and adjust seasoning to taste.
Place inside the fridge and leave to chill for a good 15 minutes.
Just before serving, drizzle olive oil and give the salad a quick toss.
Serve garnished with lemon slices and more chopped cilantro, if desired.
