Crispy Chayote Salad (Chayote Muchim)
How to Make a Refreshing and Crunchy Chayote Salad
Learn how to make a delicious and crisp Chayote salad (Chayote Muchim) at home. This simple dish is perfect as a side dish for rice or as a refreshing appetizer when you need a flavor boost.
Main Ingredients- 2 Chayote (approx. 600g)
- 1/2 Tbsp Coarse Salt (for salting)
- 1 Tbsp Oligodang (corn syrup or similar sweetener, for salting)
Seasoning- 1 Tbsp Minced Garlic
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sugar
- 2 Tbsp Fish Sauce (anchovy or sand lance)
- 1 Tbsp Plum Extract (Maesilcheong)
- 1 Tbsp Vinegar
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Minced Garlic
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sugar
- 2 Tbsp Fish Sauce (anchovy or sand lance)
- 1 Tbsp Plum Extract (Maesilcheong)
- 1 Tbsp Vinegar
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, let’s introduce our star ingredient: Chayote. It might look a bit like a quince at first glance.
Step 2
Wash the chayote thoroughly under running water. Use a vegetable brush to scrub away any dirt or debris, as the fruit has distinct ridges where impurities can hide.
Step 3
When handling chayote, its surface can be a bit slippery. To ensure safety and a good grip, it’s recommended to wear cooking gloves.
Step 4
After washing, cut the chayote in half to reveal the long seed in the center. These seeds are edible and soft, tasting somewhat like cooked chestnuts. While you can julienne the chayote whole, it’s much easier to handle if you cut it in half first. The chayote I used had a tender skin, so I left it on. If your chayote has a tougher skin, you can peel it before slicing.
Step 5
Slice the chayote into thin strips, about 0.2 to 0.3 cm thick. Aim for uniform julienne cuts for even cooking and presentation.
Step 6
In a bowl, combine the julienned chayote with 1/2 tablespoon of coarse salt and 1 tablespoon of oligodang. Gently toss to coat and let it sit for about 10 minutes to salt. Chayote has a high water content, so this step helps to draw out excess moisture, ensuring a crisp texture. Salting with oligodang alongside salt adds a subtle sweetness and enhances the flavor.
Step 7
Finely chop about half a stalk of green onion to add to the salad.
Step 8
You’ll notice that the chayote has released a good amount of liquid after salting. Because it wasn’t heavily salted, you don’t need to rinse it under water. Simply take the chayote strips and gently squeeze out the excess liquid with your hands.
Step 9
Add 3 tablespoons of gochugaru (Korean chili flakes) to the squeezed chayote and mix well. Coating the chayote with gochugaru first helps to distribute the color evenly and further manage moisture before adding other seasonings.
Step 10
Now, add the remaining seasonings: 1 tablespoon minced garlic, 1 tablespoon sugar, 2 tablespoons fish sauce, 1 tablespoon plum extract, 1 tablespoon vinegar, and 1 tablespoon sesame oil. Mix everything thoroughly until well combined. Taste the salad at this point and adjust the seasonings (sugar, vinegar, fish sauce) according to your preference.
Step 11
Once everything is well mixed and the flavors have melded, add the toasted sesame seeds and the chopped green onions. Toss lightly one last time to finish the salad.
Step 12
Your delicious and crunchy Chayote salad is ready! Enjoy its satisfying texture and refreshing taste.
