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Recently I wrote an article for SELF Magazine featuring a variety of ethnic veggies that go beyond your mainstream kale. I took it a step further and actually bought most of the veggies shared by other Dietitians to try myself.
Chayote is one of the veggies I picked up. I’ve seen it at the supermarket before but was never adventurous enough to try it until now. It looks like a green pear with a fist at the bottom.
In terms of nutrition, it is a source of:
– folate
– vitamin C
– manganese
– potassium
Chayotes can be eaten cooked or raw. When I took a bite of it, it was crunchy and had a flavour profile similar to cucumber and a bit of celery.
I put together this pickled chayote salad while I was putting together a turkey dinner. It was quick, easy, and made with simple ingredients found in my kitchen.
If you make this recipe, be sure to share a picture on Instagram by tagging me @Nutritionbynaz
Pickled Chayote Salad
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Ingredients
- 1 chayote diced
- 1 red pepper diced
- 1 tomato diced
- 1/4 cup white vinegar
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red chili powder
- 1 Tbsp hot sauce
Instructions
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In a bowl, mix together diced chayote, red pepper, and tomato.
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In a small bowl, mix together vinegar, hot sauce, and spices.
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Add vinegar mixture to veggies and mix well. Cover and place in refrigerator for at least an hour before serving.
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