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Cilantro Lime Chayote Slaw

Chayote Recipe - Cilantro Lime Chayote Slaw is crunchy and vibrant.  Using chayote squash, cabbage, carrots and jalapeno this slaw is perfect for tacos. It also makes a great light and healthy side dish for any dinner!
5 from 1 vote
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Course: Sides
Cuisine: American
Keyword: Autumn Recipes, Chayote, Cinco De Mayo, Dairy Free, Easy Recipes, Gluten Free, Low Carb, Quick Recipes, Slaw, Spring Recipes, Summer Recipes, Taco Slaw, Vegan Recipes, Vegetarian recipes, Winter Recipes
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6 Cups
Calories: 32kcal
Author: Meghan McMorrow | Fox and Briar

Ingredients

  • 1 chayote cut into short, thin strips (julienne)
  • 3 cups purple cabbage thinly sliced
  • 3 carrots shredded
  • 1/2 cup cilantro roughly chopped
  • 1 japaleno diced
  • 2 tablespoons lime juice about 1 lime
  • ½ teaspoon coarse sea salt or to taste. Use half the amount if using regular table salt.

Instructions

  • Add all ingredients to a large bowl and toss until fully mixed.

Notes

You do not need to peel the chayote.
Salt will draw out moisture from the vegetables, so it is best to serve this the same day it is made.  However, leftovers can be stored in an airtight container in the refrigerator for 1-2 days.

Nutrition

Serving: 1Cup | Calories: 32kcal | Carbohydrates: 7.6g | Protein: 1.2g | Fat: 0.2g
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!