Serves: 6
Total Calories: 257
1. In a large pan of boiling water, cook the chayote until crisp-tender, about 20 minutes. Drain and cool under running water. Peel the chayote and cut crosswise into thin slices. Put the slices in a shallow bowl. Whisk together oil, vinegar, and salt. Spoon over the chayote, and let marinate, at room temperature, 25 to 30 minutes.
2. Meanwhile, in a medium skillet, heat the vegetable oil over medium heat, and cook the onion, stirring, 2 minutes. Add the vinegar and sugar. Stir until the sugar is dissolved, about 20 seconds. Transfer the onions to a bowl. Season with salt and freshly ground black pepper. Let cool to room temperature.
3. To assemble the salad, arrange the chayote slices, overlapping, on the outside edges of a serving plate. Place the onions in the center of the arrangement. Sprinkle the parsley, oregano, and cheese over all. Serve the salad cold.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chayote Salad recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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