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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
Cook Time 7 minutes
Total Time 12 minutes
Servings 3
Author Victoria


  • 2 chayote squash
  • 1 medium carrot

Crushed peanut sprinkle/dip

  • 4 Tbsp unsalted roasted peanut
  • 2 Tbsp roasted sesame
  • 1 tsp sea salt


  • 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.