Talk about soothing. The gentle flavor of chayote is combined with a bit of bite and crunch, courtesy of slivered red onions, in a Mexican side salad suitable with meals of all nations. Serve alongside black bean quesadillas for a relaxed weeknight supper.
To begin, slice thinly 1 SMALL red onion. Place in a bowl and toss well with 3 T. each of red wine vinegar and olive oil, 1/2 t. sugar, 1/2 t. salt, plenty of freshly ground black pepper and 1/2 t. dried oregano. Set aside.
Boil approximately 2 lbs. whole, unpeeled chayote squash in water to cover for roughly 25 minutes. When you can easily push a knife through the squash they're done - try to not overcook. Drain chayote squash and allow to cool until you can comfortably peel them. Cut each chayote in half and then slice or chop into medium-sized pieces. Add to the marinated onions, mix thoroughly and refrigerate for at least an hour before serving. Best savored chilled, not cold.