Chayote Squash and Pickled Onion Salad

Chayote Squash and Pickled Onion Salad

Ensalada de chayote y cebolla morada
6 servings
Pati Jinich
Course: Salad
Cuisine: Mexican
Keyword: chayote, oregano, pati's mexican table, pickled red onions, red wine vinegar
Author:Pati Jinich
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Chayote Squash and Pickled Onion Salad recipe from Pati's Mexican Table Season 2, Episode 4 “Easy Comfort Food”


  • 2 pounds chayote squash
  • 3 tablespoons vegetable oil
  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon kosher or sea salt, or to taste
  • 1/4 teaspoon sugar, or to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • 1/4 teaspoon dried oregano or 1 fresh oregano
  • 1/2 cup red onion, thinly sliced

To Prepare

  • Place unpeeled chayotes in a saucepan, cover with water, bring to a boil and cover the pan, then reduce heat to low; simmer for 25 to 30 minutes until the chayotes are cooked through. A knife will cleanly go through them, but they won’t be completely soft or mushy.
  • Drain, and once cool, peel the chayotes. Cut them in half, then slice into sticks.
  • Combine the remaining ingredients, except for the onions, and whisk into a vinaigrette. Add the onions, mix well and let it sit for 5 to 10 minutes. It can also be made ahead a day before and left in the refrigerator.
  • Toss the chayote sticks with the vinaigrette and onions. Serve or cover and refrigerate for up to 12 hours.

7 comments on “Chayote Squash and Pickled Onion Salad

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  1. I made the chayote pickled salad just as you demonstrated in video and it was delicious!! I also made the chunky chipotle potato salad wow it was both outstanding. I would like to see the video again because I like the detail you explained on the chayote which I had never eaten before. I loved the way you explained with so much love. This was the first I made and my family loved it. Thank you so much

  2. I’d never made a chayote squash before this recipe! There’s only two places in my city where I can find them, too. This salad is delicious! I could eat it everyday. Thank you, Pati!

    1. Krista – In the deep south chayote squash goes by the name mirliton. It’s like the squash of New Orleans. Shrimp stuffed mirliton is a very popular dish there.