According to Irma Rombauer's "The Joy of Cooking":

Chayote has the same affinities as other summer squashes, but is especially good with cheese. It freezes well. If large, peel, under running water.

Mooli can be served raw, carved into flowers etc. Otherwise, pickle, add to soup, or grate and cook with other vegetables and spices. It is milder than our spring and summer radishes.