POSTED IN: TV Show Recipes , Pati's Mexican Table
TAGS: chayote , EP204 , food , Jinich , Mexican , onion , Pati , pickled , pickles , red onion , salad , squash
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CHAYOTE SQUASH AND PICKLED ONION SALAD
Ensalada de chayote y cebolla morada
2 pounds chayote squash
3 tablespoons vegetable oil
3 tablespoons olive oil
3 tablespoons red wine vinegar
1/2 teaspoon kosher or sea salt, or to taste
1/4 teaspoon sugar, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1/4 teaspoon dried oregano or 1 teaspoon fresh oregano
1/2 cup red onion, thinly sliced
Place unpeeled chayotes in a saucepan, cover with water, bring to a boil and cover the pan, then reduce heat to low; simmer for 25 to 30 minutes until the chayotes are cooked through. A knife will cleanly go through them, but they won't be completely soft or mushy.
Drain, and once cool, peel the chayotes. Cut them in half, then slice into sticks.
Combine the remaining ingredients, except for the onions, and whisk into a vinaigrette. Add the onions, mix well and let it sit for 5 to 10 minutes. It can also be made ahead a day before and left in the refrigerator.
Toss the chayote sticks with the vinaigrette and onions. Serve or cover and refrigerate for up to 12 hours.
I LOVE onions! Your salad looks deliciousKristi @ My San Francisco Kitchen | September 19, 2012 12:59 AM
Hola Kristi, Thank you so much. I hope you have a chance to try the recipe!Pati Jinich replied to comment from Kristi @ My San Francisco Kitchen | September 19, 2012 4:16 PM
Dear pati, thanks a lot for sharing the secrets of your kitchen, I just wanted to let you know that I love your TV Show. You are an inspiration for those of us who are not very good on the kitchen. But most of all big thanks for being the a Hispanic pride and a great inspiration to the latin woman.
since I had the opportunity of watching your cooking television show, I now have a desire to learn how to cook.
I want to copy your example of a hard working woman who puts all of her heart in everything she does. I going to start working hard knowing that the results will be my success, of reaching all of my goals personal and professional., just like you.
Congratulations on your New Book and for being a good MOM. God bless. P.S. oh, today I will be cooking your delicious chayote squash and pickled onion salad.
Hola Alejandra, Thank you so very much for your extremely generous comments. I can't think of anything more fulfilling than being a positive example for my fellow Latin women! Just makes me want to work harder. I have no doubt you will be a success. Go for it! Thank you so much for watching and for being there (enjoy the seeds in those chayotes they are the best part!)Pati Jinich replied to comment from Alejandra M | October 2, 2012 4:41 PM
Dear Pati, I followed your recipe for the Chayote Squash and Pickled Onion Salad. I have never had Chayote. This recipe was EXCELLENT!!!! I opted to leave the sugar out. The next day I made some rice and added to the left overs (after the rice cooled), mixed together and placed back in the refrigerator for a couple hours. WOW was that GOOD.
I am looking forward to trying more of your recipes.
Thanks for sharing them.
Hola Morris, Thank you for trying the chayote squash recipe. I'm glad you enjoyed!Pati Jinich replied to comment from Morris Apple | October 17, 2012 12:30 PM
Hola Pati, Watched your show for the first time! Jotted down the recipe for Chayote with red onions and I tried it. I never tried chayotes even though my family makes chayote soup. Didn't care for them before but now I can say, they are great. Loved this recipe and can't believe that chayotes do belong in the Kitchen. Will continue watching and learning. My husband always complains that I cook the same thing and don't add variety. I now found your web site and you can be sure that I will be trying some new ideas. Finally, a cooking show with a real Mexican doing the cooking. Love it! Gracias...Noemi Garcia | October 18, 2012 4:31 PM
Thank you for your recipes. The fish in poblano sauce is the best!
I brought leftover sauce to work and they ate it with tortilla chips. I'm wondering if you have a good "Birria" recipe that you can share with us.
I just started watching this season and I love your show, your recipes and your pride in who you are. I am not Mexican (Italian) but you are such a wonderful rep of your culture. You are always so happy and enthusiastic about everything you talk about. it is very uplifting for me. I bought poblanos, chipotles and chayotes at the store today and will be cooking your recipes tomorrow with your favorite chicken. Thank you.
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