Chayote pickleslaw

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.

Chayote pickleslaw

Chayote pickleslaw

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.

By E.

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