Recipe courtesy of Mary Nearn

Chayote Squash and Jicama Slaw

Save Recipe
  • Level: Intermediate
  • Total: 40 min
  • Prep: 35 min
  • Cook: 5 min
  • Yield: 4 servings
Share This Recipe


6 chayotes, sliced, grilled, and julienned

4 red peppers, julienned

2 red onions, julienned

2 large jicama, julienned

2 to 3 ounces mizuna or other bitter lettuce

3 ounces Orange Cilantro Dressing, recipe follows

Orange Cilantro Dressing:

6 oranges, halved and grilled

1 teaspoon minced fresh ginger

1 teaspoon minced shallot

2 teaspoons balsamic vinegar

1 tablespoon rice wine vinegar

1 tablespoon chopped cilantro

Salt and pepper


  1. Toss all the ingredients with the Orange Cilantro Dressing and serve.

Orange Cilantro Dressing:

  1. Juice the oranges through a strainer. Place about 1/2 cup of orange juice in a blender; add the ginger and shallot. Puree. After ginger and shallot are blended add the rest of the orange juice and blend again. Add the balsamic vinegar and rice wine vinegar. Taste and adjust the seasoning. Finish with cilantro just before you are ready to serve.