Sweet and Sour Chayote Slaw
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- Prep Time25 mins
- Total Time40 mins
- Makes6 servings
Produced by Aimee Nishitoba; Photography by Christie Vuong; Recipes by Suzanne Barr; Food Styling by Eshun Mott; Prop Styling by Nicole Billark
Cabbage and chayote are two humble ingredients that offer so much texture when used fresh or cooked on your stovetop. The playful blend of sweet and sour in this reimagined version of coleslaw leaves a pucker, maybe even a kiss, to the cook.—Suzanne Barr
Ingredients
2 chayote, peeled and thinly sliced
1/2 large red cabbage, sliced 1/4-in. thick
1/4 cup brown sugar
1/3 cup white balsamic vinegar
2 tsp kosher salt
1 tsp cinnamon
1/2 tsp pepper
1/4 cup canola oil
Instructions
Combine chayote and cabbage in a large bowl. Set aside.
To a blender, add sugar, vinegar, salt, cinnamon and pepper. Start blender, slowly drizzling in oil through the hole in the lid, until all oil has been added and ingredients are combined.
Pour over chayote and cabbage, stirring to coat. Chill until serving, at least 15 min or up to several hours.
Pantry note: Chayote is a green, pear-shaped fruit eaten cooked or raw, and is often treated like squash in Latin American cuisines.