This chayote recipe features the fresh crunch of the chayote squash coupled with the beautiful sweetness of honeycrisp apples drizzled with a vinaigrette dressing combining bold ground Dijon mustard, spicy horseradish and sweet honey for a winning combination that will brighten up your day!

Chayote-Squash-Salad-with-Vinaigrette-Dressing -chayote and apple in background

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Why This Recipe Works

This crunchy and refreshing salad can be whipped up in 5 minutes or less!
Chayote squash is super lower in calories!
The sweet and savory combination of the squash and apples, couple with the tangy dressing is the perfect bite.

What is chayote?

Chayote, pronounced chai·ow·tei, is an edible squash (within the gourd family). Chayote squash tastes like a crunchy green apple minus the sweetness. Some people describe the texture as a cross between a cucumber and a potato. It has a very neutral flavor which provides great texture and crunch in salads and salsas.

Chayote can be found in the produce section of most local grocery stores.

How do you eat chayote squash?

Chayote squash can be eaten raw or cooked. While it is very popular as a cooked dish, I was originally introduced to the dish in raw form in a salsa. Chayote nutrition is excellent and is a heathy low calorie option that can be incorporated into many dishes. A standard size chayote averages about 40-60 calories!

Chayote is great in salads, salsas and is often marinated in lemon or lime juice. It can also be enjoyed cooked and is treated similarly to a squash, potato or root vegetable. It can be boiled, mashed stuffed, baked, fried and pickled.

Popular chayote recipes in other parts of the world

Braised chayote (“chuchu) is a popular side dish in Brazil.
In Jamaica, chayote is called “chocho” and is popular to use a vegetable in stews and curries.
In the Philippines, it is referred to a “sayote” and is often used in soup, stir fries and in chop suey.
In China, chayote is known as “Buddha’s palm” and is generally stir-fried.
In Thailand, “sayongte” (meaning, melon) is used in soups and stir fries.
In India, the shoots, fruit and roots and used in a variety of curries.

How to make this recipe (plus, modifications)

Salad Ingredients

1 chayote squash
1 honeycrisp apple
½ cup shredded carrots

Dressing Ingredients

2 tablespoon apple cider vinegar
2 tablespoon extra virgin olive oil. Note: Whole food plant based substitute: Aquafaba (chickpea juice).
¼ teaspoon minced horseradish (typically sold pre-minced in a jar)
½ teaspoon course ground (stone-ground) Dijon mustard (can also substitute regular Dijon)
1 teaspoon honey. Note: Vegan substitution: maple syrup.
Salt and pepper to taste

Instructions

Slice chayote and honeycrisp apples into thin strips or chop (your preference). Mix with shredded carrots.
In jar, combine apple cider vinegar, extra virgin olive oil, horseradish, course ground Dijon mustard, honey, salt and pepper (to taste). Shake vigorously. If you do not have a jar, you can combine in a bowl and mix with a whisk or fork.

Related Recipes

You might also enjoy my Rainbow Salad with Chinese 5-Spice Dressing.

For other delicious BOLD salad dressing inspiration, check out my Ginger Miso Dressing, Cilantro Dressing and my Thai Peanut Sauce.

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