This fresh and vibrant salad is sure to be a hit at any gathering. The combination of chayote and carrots with a flavorful dressing and fried garlic makes it a unique and delightful dish. Follow these steps to create a salad that everyone will ask you for the recipe.
Ingredients:
- 2 medium carrots, peeled
- 2 medium chayotes, peeled and cored
- 2 medium onions
- 4 garlic cloves, thinly sliced
- 1 teaspoon oregano
- Olive oil
- Vegetable oil
- Juice of half a lime
- 1 teaspoon salt
- Pinch of black pepper
Instructions:
- Prepare the Vegetables:
- Carrots: Start by cutting the peeled carrots into thin strips. Set them aside.
- Chayotes: Peel and core the chayotes. Cut each half into three equal parts, then into thin strips. Set them aside.
- Onions: Peel and cut the onions into thin strips. Set them aside.
- Cook the Carrots and Chayotes:
- In a large saucepan filled with boiling water, add all the carrot strips. Let them cook for 15 minutes or until they are tender but still slightly crisp.
- In another saucepan, bring water to a boil and add the chayote strips. Cook until they are tender, which should take about 15 minutes. Drain and set them aside.
- Prepare the Fried Garlic:
- In a large saucepan, add a drizzle of vegetable oil and heat over medium heat.
- Add the thinly sliced garlic cloves and fry them until they are golden brown and crispy. Be careful not to burn them.
- Remove the fried garlic from the oil and set aside on a paper towel to drain. Reserve the garlic-infused oil for later use.
- Assemble the Salad:
- In the same large saucepan used to fry the garlic, add a drizzle of the reserved garlic-infused oil.
- Add the onion strips and sauté them until they are soft and translucent.
- Add the cooked carrot strips and chayote strips to the pan, mixing well to combine.
- Sprinkle 1 teaspoon of oregano over the vegetables and add a drizzle of olive oil.
- Add half of the fried garlic to the mixture.
- Squeeze the juice of half a lime over the salad, then add 1 teaspoon of salt and a pinch of black pepper. Mix everything well to ensure the flavors are evenly distributed.
- Final Touch:
- Transfer the salad to a serving dish.
- Top with the remaining fried garlic for added crunch and flavor.
Tips and Variations:
- Herb Variations: Fresh herbs like parsley or cilantro can be added for extra freshness and flavor.
- Spicy Twist: Add a pinch of red pepper flakes or finely chopped chili for a spicy kick.
- Texture Variations: For a crunchier texture, consider adding toasted nuts or seeds such as almonds, sunflower seeds, or sesame seeds.
- Vinegar Alternative: If you prefer a tangier flavor, substitute the lime juice with apple cider vinegar or balsamic vinegar.
Nutritional Benefits:
- Carrots: Rich in beta-carotene, fiber, and antioxidants, carrots are great for eye health and boosting the immune system.
- Chayote: Low in calories but high in fiber, chayote is a good source of vitamins C and B6, folate, and potassium.
- Garlic: Known for its immune-boosting properties, garlic also provides a good amount of manganese, vitamin B6, vitamin C, and selenium.
- Onions: Packed with antioxidants and anti-inflammatory properties, onions are great for heart health.
This chayote and carrot salad is a delightful and healthy addition to any meal. The combination of tender vegetables with a flavorful dressing and crispy fried garlic makes it a unique and delicious dish. Perfect for family dinners, potlucks, or as a refreshing side dish, this salad is sure to become a favorite.
Share Your Experience:
I hope you enjoy making and eating this vibrant salad. Share this recipe with friends and family, and let me know how it turned out for you. If you have any favorite variations or tips, I’d love to hear about them. Enjoy this delicious and nutritious salad, and see you in the next recipe adventure!
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