 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
Ingredients:
3 1/2 pounds chayote squash (about 6 large), peeled, seeded, cut into 1/3-inch dice (8 cups) |
1 1/2 cups chopped red onion |
1 cup chopped red bell pepper |
1 cup chopped green bell pepper |
1 cup thinly sliced green onions (about 6) |
6 tablespoons distilled white vinegar |
2 teaspoons hot pepper sauce |
Directions:
1. Combine all ingredients in large bowl; toss to blend. Season generously with salt and pepper. Cover and chill at least 2 hours, tossing occasionally. (Can be prepared 8 hours ahead. Keep refrigerated.)
2. Test-kitchen tip: Use rubber gloves when peeling chayote squash because the uncooked vegetable leaves a chalky, sticky residue that is difficult to wash off.
|
|