(KCBS) – KCBS Food and Wine Editor Narsai David says chayote is a delicious vegetable that is often overlooked. He was inspired by Thai Green Papaya Salad. Chayote is sometimes easier to find than green papayas, and makes a particularly crunchy alternative.
Narsai’s Chayote Salad
Serves 4 – 6
1 Medium Chayote,. peeled
1 Medium carrot, peeled
2 TBS brown sugar
1 TBS fish sauce or soy sauce
¼ – ½ tsp chili pepper flakes
2 TBS white wine vinegar
1 TBS grated fresh ginger
1 clove garlic, crushed or grated
¼ cup shredded fresh mint or basil leaves
1/3 cup roasted peanuts or other nuts
Shred the chayote and carrot coarsely, or preferably, slice into long strips as thinly as possible. It’s easiest to slice first with a mandoline or vegetable slicer.
Then stack and cut the slices into the narrowest “threads”, about 2-3 inches long.
Set aside and make the dressing by stirring together the sugar, fish or soy sauce, chili, vinegar, ginger, and garlic.
At serving time, toss the vegetables with the dressing and herbs, and sprinkle with the nuts.
Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades.
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