Marinated Chayote and Vegetables

Ingredients

• 4 cups water
• 1 small chayote squash, peeled and cut into 1/2-inch cubes
• 1 habañero, serrano, or jalapeño pepper, seeds and ribs discarded, finely chopped
• 1 large carrot, cut into matchstick-size strips
• 1 cup chopped cauliflower (1/2-inch pieces)
• 2 shallots, chopped
• 2 tablespoons fresh lime juice
• 1 tablespoon canola oil
• 1 medium garlic clove, minced
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Serves:

6 people; 1/2 cup per serving

Dietary Exchanges:

1 vegetable, 1/2 fat

Nutrition Analysis (per serving)
• 44 Calories
• 2.5 g Total Fat
• 0.0 g Saturated Fat
• 0.0 g Trans Fat
• 0.5 g Polyunsaturated Fat
• 1.5 g Monounsaturated Fat
• 0 mg Cholesterol
• 209 mg Sodium
• 6 g Carbohydrates
• 2 g Fiber
• 2 g Sugar
• 1 g Protein

Cooking Instructions

In a medium saucepan, bring the water to a boil over high heat. Add the chayote. Reduce the heat to medium and cook for 15 minutes, or until tender but not mushy.

Stir in the carrot and cauliflower. Cook for 1 minute. Drain well.

Fill a medium bowl with ice-cold water. Plunge the vegetables in the water to stop the cooking. Drain the vegetables and pat dry with paper towels. Transfer to a large, nonmetallic bowl. Stir in the habañero.

In a small bowl, stir together the remaining ingredients. Pour over the vegetables, tossing to coat.

Refrigerate for at least 1 hour before serving.