Chayote Squash Salad

Name: Chayote Squash Salad
Prep time: 30 min
Total time: 30 min
Ingredients: 1 pound chayote squash (peeled, cut into long, thin strips); 1 red bell pepper (cut into long, thin strips); 1 yellow bell pepper (cut into long, thin strips); 1/2 cup rice vinegar (no-sugar-added varieties); 2 tablespoons apple juice concentrate (undiluted); 1 teaspoon soy sauce (low-sodium); 1/2 tablespoon black pepper; 1/4 cup chives (fresh, sliced)

Written by Pritikin Chefs

0.9 min read

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Chayote Squash Salad

Think outside the typical salad bowl. Instead of greens, enjoy the melony-cucumber flavors of chayote squash dressed up with Asian accents like rice vinegar and a hint of soy sauce.

Prep Time30

Total Time30

Course: Entertaining, Salad, Vegetarian

Cuisine: Easy, Quick, Vegan, Vegetarian

Yield: people

Materials

1 pound chayote squash peeled, cut into long, thin strips
1 red bell pepper cut into long, thin strips
1 yellow bell pepper cut into long, thin strips
1/2 cup rice vinegar (no-sugar-added varieties)
2 tablespoons apple juice concentrate undiluted
1 teaspoon soy sauce low-sodium
1/2 tablespoon black pepper
1/4 cup chives fresh, sliced

Instructions

In a large bowl, mix all ingredients together. Refrigerate for 2 hours before serving.

Notes

To peel chayotes, you’ll probably want to wear disposable gloves or peel them under cold running water, as they often ooze a slightly sticky substance. Though completely nontoxic, it may irritate sensitive skin. Slice the skin off with a regular vegetable peeler, rotating while peeling, as you would a potato.

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