I wasn’t sure whether this counted as a pickle or a coleslaw, so I named it for both!
The vegetables are very finely shredded, and then marinated in a great dressing of lime juice, cider vinegar and fennel seed which combine to give a lovely fresh flavour.
I suppose it could also be a salad, but picklesaladslaw just sounds silly right? (Hee hee…)
I used a julienne peeler for the chayote and carrot, but a normal grater would be fine too. If you can it’s nicest to keep the vegetable shreds to around the same length.
makes 4 servings
1/2 a chayote, shredded
1 carrot, shredded
1 stick of celery, shredded
1 pickled gherkin, shredded
1 tbsp lime juice
2 tbsp cider vinegar
1/2 tsp fennel seed
1 tsp oil
a large pinch of salt
Simply pop all the ingredients in a large bowl and mix well (it’s easiest to use your hands).
Cover, and leave for 30 minutes in the fridge for the vegetables to soften a little and the flavours to come together.