Name: Christophene, Carrot, and Green Bean Salad
Yield: Serves 4
Ingredients: 2 tablespoons brown sugar; ¼ teaspoon minced Scotch bonnet or habanero pepper, optional; ½ teaspoon pink or sea salt; 1 teaspoon chopped mild red chile peppers, such as Hungarian wax peppers; 1 tablespoon finely chopped parsley; ½ cup (75 g) cut fresh green beans, chopped in half; 2 christophenes (chayotes), peeled, seeds removed, and cut into crescents; 1 carrot, peeled and cut into sticks (see Island Tips); ¼ onion, minced; 2 garlic cloves, minced; ½ cup (120 ml) distilled white vinegar; 2 tablespoons canola oil; ½ teaspoon black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Caribbean Vegan

By Taymer Mason

Published 2021

About

Christophene (also known outside the Caribbean as chayote) is widely available. On various islands this mixture of vegetables is usually served as a cooked vegetable side at Sunday lunch. This recipe makes use of a vinaigrette to enhance the flavors of the vegetables. Even though the amount of mild red chiles is small, be sure to include it. The color will enhance the appearance of the dish.