Boniato with Chayote Slaw

Posted on Kenneth DurrrumPosted in Recipe d'EarthSavers
Reading Time: < 1 minute

Recipe: Salad Dish
by Bob Shanbrom

Summer is, as the poet wrote, ‘icumen in. And rather than dread it as he, as a chef I embrace it. Here’s a recipe that fills that summertime demand for something that’s light but satisfying, subastantial but not rich, that requires little time over a hot stove, is easy to prepare, uses seasonal produce and tastes great. (In season, I’ve seen boniato as low as 8 cents a pound, and chayote is never more than 50 cents a pound)

2 lbs of boniato slaw

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Boniato with Chayote Slaw

Ingredients

    SLAW
  • 2 chayotes, peeled or not, shredded, preferable julienned on mandolin
  • 2 carrots, peeled, and shredded or julienned
  • 1 red bell pepper, sliced thin
  • 1 cup bean sprouts
  • 1/2 cup green onion
    • MOJO DRESSING
  • 1 T lime juice
  • 1 T sweetner of choice
  • 1/2 t cumin
  • 1 T olive oil
  • 1 T cilantro, chopped
  • 1 T Rice vinegar
  • 1 clove garlic
  • 1/2 t Coriander seed, powdered
  • 1 T Mint leaves, chopped
  • 1 Jalapeno pepper, seeded and diced
  • salt, pepper, and paprika to taste

Instructions

  1. Prepare the mojo by whisking or in a blender, but reserve the lime zest as garnish. Mix with the slaw and let sit an hour. About 30 minutes before serving, boil the boniatos whole and unpeeled until they can by pierced to the middle with a sharp knife (15 minutes for small ones, 40 minutes for a big two pounder). Remove the boniato on a fork or skewer and peel them while still hot. Arrange in chucks on serving plates and top with the slaw and some dressing. Garnish with the zest and some mint or cilantro springs.
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