Here’s a twist on a regular coleslaw; it has more kick because of the Scotch Bonnet pepper, but it also has more crunch, because instead of grating the ingredients, I julienned them. Chayote (also called cho-cho in Jamaica) is an edible plant belonging to the gourd family Cucurbitaceae, along with melons, cucumbers and squash. It is a good source of Vitamin C. The vinaigrette calls for apple cider vinegar and agave nectar, instead of the old white vinegar and sugar combo. Feel free to add some pine nuts, almonds, or even some dried cranberries.
- 1 chayote squash, peeled and julienned
- 3 carrots, peeled and julienned
- 1 apple, julienned
- 1/2 Scotch Bonnet pepper, seeded and minced
- 1/2 cup chopped cilantro
- 1/2 cup olive oil
- 1/2 cup agave nectar
- 1/2 cup apple cider vinegar
- Juice of 1/2 lemon
- 1 tablespoon chopped cilantro
- Salt and pepper to taste (if using)
Mix all ingredients for the slaw in a large bowl. In a small bowl, combine all the vinaigrette ingredients and whisk. Add enough vinaigrette to the slaw to moisten every part. Do not use too much vinaigrette. Serve shortly after. Bon appétit!