Name: Chayote Slaw with Avocado and Cilantro Dressing
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Ingredients: 3 cups julienned peeled chayote (about 1 pound chayote); 2 cups shredded red cabbage (about 1/4 of a small cabbage); 2 cups julienned carrots; 1 cup julienned jicama (about 1/4 of a jicama); 1/2 cup thinly sliced scallions (4 to 5 scallions), 1 tablespoon reserved for garnish; 1 teaspoon ground cumin; 1 teaspoon ground coriander; Kosher salt; 3/4 cup crema or sour cream; 1/2 cup freshly squeezed orange juice (from 2 to 3 navel oranges); 1/4 cup fresh cilantro, stems and leaves; 2 tablespoons lime juice (about 1 lime); 1 tablespoon light agave or honey; 1 1/2 teaspoons chipotle hot sauce; 1/2 teaspoon minced garlic (about 1 small clove); 1 small or 1/2 ripe large avocado, cut into cubes (about 3/4 cup cubed avocado); 1/2 large jalapeno, stemmed, seeded and minced (about 2 tablespoons minced)

Directions

In a large bowl, toss together the chayote, cabbage, carrots, jicama, scallions, cumin, coriander and 2 teaspoons salt. Let the flavors combine while you make the dressing for the slaw.
To a food processor, add the crema, orange juice, cilantro, lime juice, agave, hot sauce, garlic, avocado and jalapeno. Process until completely smooth; season with salt. Refrigerate in an airtight container until ready to serve; the dressing can be made 1 day in advance.
When ready to serve, toss the dressing with the vegetables. Garnish with the reserved scallions and serve immediately.

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Chayote Slaw with Avocado and Cilantro Dressing

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