This simple salad is hot, crunchy and completely refreshing



Why is it working

  • The flavors of the various citrus are paired to form a complex, layered vinaigrette.
  • In salt and sugar, the healing of chayote creates its natural sweets by removing excess water while transforming the raw Jicama-like moment into a softer crunchy texture.

The name of Chayote Buddha's palm in China is the shape of a nod. Just like in his homeland in Mexico, Chayote is usually cooked in China, but if it is served raw, it has a pleasant crunch that reminds me of jicama with mild, fruity sweets somewhere between apples and cucumbers.

Serious Eats / Amanda Suarez


To complete these properties, this recipe pairs with Chayote thin apple slices and a light citrus cover based on the frame my “general purpose” Chinese dress– Instead of the salty and delicious kick of soy sauce, which I need my universal recipe, this uses the Japanese ponzu while lemon juice is for Chinese black vinegar. Korean honey-citron tea concentrate instead of granulated sugar, but the concentrate is twice as much as it is half as sweet as pure sugar. I circle the spicy oil with a few toasted sesame oil for nuts depth. This is an example of how to start this basic recipe and make thoughtful (and unexpected) changes in any ingredient if you want to create a whole new flavor profile.

Despite all these changes, I insist on my basic ratio (by volume), three parts salty cabbage, three parts oil, one part acid and one part sweet.

Of all the recipes I have developed to show you your versatility universal Chinese -style grapeThis is probably the least traditional. Even though I couldn't expect to find this in a Chinese restaurant or house, the introduction of the Citrus into cold foods is by no means inexplicable and finds cucumbers, dough or hand chicken food.

July 2022

This simple salad is hot, crunchy and completely refreshing


Cooking method
(Keep on the screen awake)

  • 1 chayote (about 12 ounces; 340 g), wash and cut for a longer period of time

  • Gently grated peel -y -the 1/4 citron (about 1 loosely packed teaspoon)

  • 1 teaspoon (3 g) Diamond crystal kosher salt; For table salt use half as much as a volume or the same weight plus even for submissions slices

  • 1 teaspoon (3 g) crystal sugar

  • 1/4 a large (7-plus; 210 g) sweet-crunchy applesuch as Fuji

  • 2 tablespoon (30 ml) Ponzu

  • 1 tablespoon (15 ml) Japanese light (usukuchi) soy sauce

  • 2 tablespoon (30 g) spicy oil the Chinese universal grape address recipe

  • 1 tablespoon (15 ml) fresh lemon juice

  • 2 tablespoon (40 g) Yujacha (Korean honey-citron tea concentrate; See the comment)

  • 1 tablespoon (15 ml) toasted sesame oil

  • 1/4 cup loosely packed red shiso leavestorn into small pieces

  1. Slice the Chayote quarter with mandolin or sharp knife into the thinner slices as possible. In a small bowl, massage the chayote slices with lemon zest, kosher salt and sugar until it is evenly over. Allow stand at room temperature for at least 1 hour or up to 8 hours in the refrigerator. Lower the accumulated liquid and throw away.

    Serious Eats / Amanda Suarez


  2. Slice the apple into similarly thin longitudinal slices using mandolin or sharp knife. Place a bowl of a bowl slightly salted water (1/2 teaspoon kosher salt/cup water) to avoid tanning.

    Serious Eats / Amanda Suarez


  3. To prepare the grape peel, mix in a small bowl of ponzu, soy sauce, spicy oil, lemon juice, honey citron tea concentrate and sesame oil until you combine (no emulsion, this is fine).

    Serious Eats / Amanda Suarez


  4. When ready to serve, throw away Chayote, apple slices and red shiso. Add 1 tablespoon of dressing until it is seasoned properly, approx. 4 tablespoons. Serve cold.

    Serious Eats / Amanda Suarez


Special equipment

Mandolin slicer or sharp knife

Note

Red Shiso is my preferred herb in this salad, but basil, parsley and coriander would all work well.

Korean honey-citron tea, syrup concentrate, can be found in most Korean grocery stores. Regular honey is also a good substitute.

Make-Head and Storage

The grape week can be cooled for up to 1 week in the airtight container.

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