Chayote korom salad ( a green mango alternative)

The chayote squash is a little known gem that I love to put in salads.  Its crisp texture and mild taste  allow it to readily absorb and take on the additional flavors added to the dish.
The chayote belongs to the family that includes cucumber, pumpkin and squash. One cup of raw chayote contains only 25 calories and is rich in vitamin C and other nutrients and minerals.
Add a little to salads or Cole slaw for additional crunch.
This is a great alternative to green mangoes in the traditional Goan Mango korom salad, and can also be used in Thai dishes where green mango or papaya are called for.
Note: If you have a skin sensitivity, you will need to wear gloves while peeling the squash, or peel it under cold running water.  Wash your hands well after peeling, and rinse the peeled chayote well before using. Do not let these extra precautions deter you from cooking with Chayote, it is a great addition to the vegetarian kitchen.

Ingredients

1 large chayote or 2 small julienned - see instructions below)
juice of 1 lime
1 green Serrano chilly finely chopped with seeds (or more according to taste)
1 tablespoon fresh coriander chopped
salt to taste
1/4 -1/2 teaspoon of sugar

Method

Peel the chayote using a potato peeler

Wash your hands and the chayote well with cold running water.  Rinse and wipe down the board on which you peeled the squash as well.  Cut the squash in half, and using a teaspoon remove the seed.

Cut the chayote into small sticks or strips.  Rinse well in cold water and drain on a paper towel.  Place in a glass bowl.

Add all the remaining ingredients and stir well.  Cover with plastic wrap and allow to marinade for at least one hour before serving.   The longer the better. Adjust sugar and lime juice to taste.

Enjoy as a side with rice, toppings on your burger, or in any way you fancy.