CHAYOTE-GREEN APPLE SLAW
from Chef Kent Rathbun
FOR THE CHAYOTE-GREEN APPLE SLAW
2 cup chayote squash, julienned very thin
2 cup Granny Smith apple, peeled and julienned very thin
½ cup carrot, peeled and julienned very thin
½ cup red onion, peeled and julienned very thin
1 cup cilantro leaves, washed and dried
1 cup basil, washed and dried
¼ cup olive oil
¼ cup lime juice, freshly squeezed
1 tablespoon shallots, peeled and minced
1 tablespoon cilantro leaves, washed, picked and
2 teaspoons kosher salt
FOR THE CHAYOTE-GREEN APPLE SLAW:
1. In a mixing bowl, mix chayote squash, green
apple, red cabbage, green cabbage, carrot, red onion,
cilantro leaves and basil leaves.
2. Set aside.
FOR THE CILANTRO-LIME VINAIGRETTE:
1. In a mixing bowl, add olive oil, lime juice, shallots,
cilantro and kosher salt.
2. Blend until incorporated.
TO ASSEMBLE THE SALAD:
1. Toss the salad with the Cilantro-Lime Vinaigrette.