Chayote, celery and Chinese cabbage salad
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 5 min |
| Total: | 20 min |
servings
| Category: | Accompaniment |
| Subcategory: | Salads |
| Source: | Metro |
Recipe ingredients
- 1 chayote
- 3 celery stalks
- 6 Chinese cabbage leaves
- 2 Tbsp.(30 mL)chopped parsley
- 1/4 cup(60 mL)cashews
- 1 Tbsp.(15 mL)butter
- 1 tsp.(5 mL)cumin
- 2 shallots
- 1 apple
- Honey and lemon juice vinaigrette
- 2 Tbsp.(30 mL)lemon juice
- 1 Tbsp.(15 mL)honey *
- 2 tsp.(10 mL)Dijon mustard*
- 1/3 cup(80 mL)vegetable oil*
- Salt and pepper to taste
- 2 Tbsp.(30 mL)chopped parsley
Preparation
Peel the chayote, cut in half, remove the pit and cut into thick slices.
Peel the celery, chop and blanch in a pot of boiling water for 2 minutes. Refresh by plunging into cold water, dry and set aside in a bowl.
Wash the cabbage leaves and dry well, chop and add to the celery.
Peel the apple, remove the core and seeds and cut into quarters. Place in the bowl with the other vegetables and nuts.
In a frying pan over medium heat, quickly brown the chayote in butter for 2 minutes. Season and sprinkle with cumin. Let cool.
Add the other vegetables, mix well, pour over some of the vinaigrette and let it marinate for 1 hour before serving.
Vinaigrette
In a bowl, mix the lemon juice, honey and mustard. While stirring, gently pour in the oil to make an emulsion vinaigrette. Season and add the chopped parsley.
Suggestion
Chayote
Can be prepared in advance without affecting the colour or taste. It goes well with tomato, garlic, onion, sweet pepper, chilli powder, curry, cumin, thyme, marjoram, oregano, vinegar, and citrus juice and zest.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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