Go Back

THAI CHAYOTE SALAD

Servings: 3 people

Ingredients

  • 2 medium chayotes (aka chow chow)
  • 2 carrots
  • 1 large tomato, roughly chopped
  • 2 tbsp roasted peanuts, crushed
  • 1 tsp salt
  • A small handful of mint leaves, chopped
  • A small handful of coriander leaves, chopped
  • Dried shrimp, coarsely blended (optional)

Dressing:

  • 2-3 green chillies (or to taste)
  • 1 large or 2 small garlic cloves
  • ½ tsp salt
  • 2 tsp sugar
  • Zest of 1 lime
  • 3 tsp lime juice
  • 1 tbsp fish sauce

Instructions

  • Quarter the chayote lengthwise and remove the bits with the seed. If you have a food processor, use the grater attachment to grate them. If not, a handheld grater will do the job just fine.
  • Grate the carrots and add the chayote and carrots to a bowl. Add 1 tsp of salt and toss them through with your hands. Set aside for 10 mins.
  • Meanwhile make the dressing: use a pestle and mortar if you have one, otherwise use a blender. Pound the green chillies and garlic with the salt until you get a coarse paste.
  • Add the lime zest and juice, sugar, and fish sauce. This is the part where you need to taste and adjust seasoning. Add a dash of one or more of the ingredients to get the right balance. Set aside.
  • Taking small handfuls of the chayote and carrot, squeeze between your fingers to get most of the excess liquid out. Do this in batches and add to a bowl. Alternatively, add the whole lot to a tea towel and wring out the excess liquid.
  • To serve, add crushed peanuts and mint and coriander leaves to the veg. Pour the dressing over the top. Add dried shrimp if using. Toss to combine. Taste again and adjust seasoning. Note: dress the salad just before serving.

Notes

Make sure your chayotes are fresh and without too many brown bits on the skin.