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Chayote, celery and Chinese cabbage salad https://www.metro.ca/userfiles/image/recipes/Salade-chayotte-celeri-chou-chinois-4774.jpg PT15M PT05M PT20M
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.<strong>Vinaigrette</strong>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.
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1 chayote 3 celery stalks 6 chinese cabbage leaves 2 tsp. (30 mL) chopped parsley 1/4 cup (60 mL) cashew 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 2 Tbsp. (30 mL) chopped parsley
Chayote, celery and Chinese cabbage salad

Chayote, celery and Chinese cabbage salad

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4
servings
0:15
Preparation
0:05
COOKING
0:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    chayote
  • 3
    celery stalks
  • 6
    chinese cabbage leaves
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    ORGANIC GREEN KALE

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  • 2 tsp.
    (30 mL)
    chopped parsley
  • 1/4 cup
    (60 mL)
    cashew
  • 1 Tbsp.
    (15 mL)
    butter
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    GOURMET GARLIC BUTTER

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    125 g


  • 1 tsp.
    (5 mL)
    cumin
  • 2
    shallots
  • 1
    apple
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  • honey and lemon juice vinaigrette
  • 2 Tbsp.
    (30 mL)
    lemon juice
  • 1 Tbsp.
    (15 mL)
    honey
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  • 2 tsp.
    (10 mL)
    Dijon mustard
  • 1/3 cup
    (80 mL)
    vegetable oil

  • Salt and pepper
  • 2 Tbsp.
    (30 mL)
    chopped parsley
Imprimer ma sélection

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.

<strong>Vinaigrette</strong>

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.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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