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Mirliton Slaw

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Feb 20, 2016
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Serves 8

Mirliton is the French Creole word for chayote and is also the name the vegetable goes by in Cajun cuisine. Chayote holds a lot of moisture, so be sure to squeeze out as much liquid as possible once it has been grated to keep the dressing from getting too watery.
Dressing
3 Tbs. vegetable oil
3 Tbs. cider or white-wine vinegar
½ tsp. celery seed
½ tsp. mustard seed
1 pinch red pepper flakes
½ tsp. sugar
Slaw
3 chayotes, seeded and coarsely grated (6 cups)
2 medium carrots, coarsely grated (1 cup)
½ medium red onion, finely chopped (1⁄2 cup)
½ yellow bell pepper, finely chopped (1⁄2 cup)
½ cup chopped fresh parsley
½ cup toasted pecans, optional

1 Bring all dressing ingredients to a boil in small saucepan. Remove from heat, and let cool while
preparing Slaw.

2 To make Slaw: Place grated chayote in strainer, and squeeze out as much liquid as possible. Transfer to bowl, and stir in Dressing, then stir in carrots, red onion, bell pepper, and parsley. Chill 30 minutes, or up to 2 days. Sprinkle with pecans, if using, just before serving.

Mirliton Slaw Recipe | Vegetarian Times
 
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