Chayote Slaw with Avocado and Cilantro Dressing

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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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) 


  1. 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.
  2. 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.
  3. When ready to serve, toss the dressing with the vegetables. Garnish with the reserved scallions and serve immediately.