Chayote Slaw with Avocado and Cilantro Dressing
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© The Food Network
1. In a large bowl toss together the chayote, red cabbage, carrots, jicama, scallions, salt, cumin and coriander. Let the flavors combine while you make the dressing for the slaw.
2. To a food processor add the avocado, crema, orange juice, cilantro, lime juice, agave, jalapeno, hot sauce and minced garlic. Process until completely smooth and season with salt to taste. Refrigerate in an airtight container until ready to serve; the dressing can be made 1 day in advance.
3. When ready to serve toss the dressing with the vegetables. Garnish with the reserved scallions and serve immediately.
3 cups julienned chayote, peeled and cored (about 1-pound chayote or 2 pieces)
2 cups shredded red cabbage (about 1/4 of a small red cabbage)
2 cups julienned carrots
1 cup julienned jicama (about 1/4 of a jicama)
1/2 cup thinly sliced scallions (about 4-5 scallions), reserving 1 tablespoon for garnish
2 teaspoons kosher salt, plus more to taste
1 teaspoon ground cumin
1 teaspoon ground coriander
1 small or 1/2 large ripe avocado (about 3/4 cup cubed avocado)
3/4 cup crema or sour cream (6 ounces)
1/2 cup freshly squeezed orange juice (about 2-3 navel oranges)
1/4 cup cilantro, stems and leaves
2 tablespoons lime juice (about 1 lime)
1 tablespoon light agave or honey
1/2 large jalapeno, seeds and stem removed (about 2 tablespoons minced)
1 1/2 teaspoons chipotle hot sauce
1/2 teaspoon minced garlic (about 1 small garlic clove)
4 – 6 people, about 9 cups
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