Asian Spicy Salad

By The Weekly  

November 27, 2017

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This refreshing spicy salad features chayote, a member of the gourd family. The light green pear-shaped fruit is referred to as Buddha's hand gourd in Chinese and is also known as choko. 

  • Yields: 6 Servings


1 chayote (500 g)

1 green mango (250 g)

1 carrot (100 g)

½ yellow bell pepper (100 g)

½ red bell pepper (100 g)

1 red onion (100 g)


200 g limes

2 garlic cloves, pounded into paste

1 tsp dried chilli flakes

1 tbsp coconut oil

3 tbsps extra virgin olive oil

1 tbsp sugar

1 tsp salt

20 g coriander, coarsely chopped


1Peel and shred the chayote, green mango and carrot.

2Thinly slice the yellow bell pepper, the red bell pepper and red onion.

3Place the chayote, green mango, carrot, yellow bell pepper, red bell pepper and onion in a bowl. Set aside while you prepare the salad dressing.

4Cut each lime in half. Squeeze the juice into a bowl. Remove the seeds.

5Pour the lime juice into a bowl.

6Add the garlic paste, dried chilli flakes, coconut oil, extra virgin olive oil, sugar and salt.

7Whisk briskly until the mixture is amalgamated.

8Add the chopped coriander and mix gently.

9Pour the salad dressing over the vegetables when ready to serve.

10Toss and mix well before eating.

Photo: Hedy Khoo/The New Paper