Ingredients
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2
chayotes
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2 tablespoons
grapeseed oil
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1 tablespoon
sesame seed oil
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2 tablespoons
lime juice
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1/2 teaspoon
ginger grated
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1/4 teaspoon
sea salt
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1/4 teaspoon
white pepper
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1 teaspoon
black sesame seeds
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1 tablespoon
Thai basil chiffonade
Directions
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Peel and core chayote.
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Cut the chayote into ribbons using mandolin or vegetable peeler.
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In separate bowl mix grapeseed oil, sesame seed oil, ginger, salt, pepper and black sesame seeds.
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Mix the chayotes, add Thai basil and dressing just before serving.
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