Makes 10 servings
Chayote is a tender-skinned squash common in Latin American cuisine. It is mild in flavor and can be eaten raw or cooked. If it isn’t stocked by your local market, you should be able to find it at a specialty market.
Ingredients
- 3 chayotes, peeled and thinly sliced
- 5 cups peeled and thinly sliced jícama
- 5 cups thinly sliced carrots
- 5 oranges, peeled and cut into suprêmes, juices reserved
- 2 bunches scallions, thinly sliced
- 1/3 cup extra-virgin olive oil
- 1/3 cup lime juice
- 2 teaspoons sugar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 5 tablespoons chopped cilantro
- 5 tablespoons chopped mint
Directions
- Mix the chayote, jícama, carrot, orange, and scallions to combine.
- In a small bowl, whisk together the oil, lime juice, sugar, salt, pepper, and reserved orange juice. Drizzle the dressing over the vegetables.
- Add the cilantro and mint, and toss to combine.
