Prepare the Chayote
Peel the chayotes completely to remove the tough outer skin.
Cut each chayote in half and remove the inner seed.
Use a sharp knife or mandoline to slice the chayote thinly, about 2–3 mm thick. Thin slices help absorb the flavors more evenly.
Place the slices in a large bowl and sprinkle with 1 tablespoon of salt.
Toss well and let it sit for 15–20 minutes. This helps draw out excess moisture and improves crunch.
After resting, rinse the chayote under cool water to remove excess salt, then gently squeeze out the water. Set aside.