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Boiled chayote squash and carrot with Crushed-peanut
Simple and easy-to-do boiled chayote squash and carrot dipping with crushed peanut. This can be side to any marinate, grill or fry dish.
Course
Side
Prep Time
5
minutes
minutes
Cook Time
7
minutes
minutes
Total Time
12
minutes
minutes
Servings
3
Author
Victoria
Ingredients
2
chayote squash
1
medium carrot
Crushed peanut sprinkle/dip
4
Tbsp
unsalted roasted peanut
2
Tbsp
roasted sesame
1
tsp
sea salt
Instructions
Peel the skin off chayote squash and carrot, wash and rinse them both repeatedly.
Rub the chayote squash to remove all gooey, then wash and rinse.
Cut into prefer bite size chunks.
Bring a pot of water to boil, add a teaspoon or so of sea salt.
When boil, add carrot chunks then wait about 2-3 minutes later to add chayote chunks.
After 5 minutes, remove pot from heat and transfer to an icy cold water bath to quickly chill. Discard/drain off the water.
Serve these boiled chayote squash and carrot along with some crushed peanut as dipping.
Crushed peanut
Get some unsalted roasted peanut and crush them: use the bottom of a pot or pound them with a mallet.
In a dry container, add crushed peanut, roasted sesame and some sea salt.
Shake to mix.
This easy mixture can be used as dipping for boiled/steamed vegetable or over
plain cooked rice
.