Chayote Squash Salad

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0.9 min read
Healthy Chayote Squash Recipe

Chayote Squash Salad

Think outside the typical salad bowl. Instead of greens, enjoy the melony-cucumber flavors of chayote squash dressed up with Asian accents like rice vinegar and a hint of soy sauce.
Prep Time30 minutes
Total Time30 minutes
Course: Entertaining, Salad, Vegetarian
Cuisine: Easy, Quick, Vegan, Vegetarian
Yield: 6 people


  • 1 pound chayote squash peeled, cut into long, thin strips
  • 1 red bell pepper cut into long, thin strips
  • 1 yellow bell pepper cut into long, thin strips
  • 1/2 cup rice vinegar (no-sugar-added varieties)
  • 2 tablespoons apple juice concentrate undiluted
  • 1 teaspoon soy sauce low-sodium
  • 1/2 tablespoon black pepper
  • 1/4 cup chives fresh, sliced


  • In a large bowl, mix all ingredients together. Refrigerate for 2 hours before serving.


To peel chayotes, you’ll probably want to wear disposable gloves or peel them under cold running water, as they often ooze a slightly sticky substance.  Though completely nontoxic, it may irritate sensitive skin.  Slice the skin off with a regular vegetable peeler, rotating while peeling, as you would a potato.
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