Cucumber and Chayote Slaw |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This unusual slaw is a delicious accompaniment to any Mexican- or Southwestern-style entrée. Ingredients:
2 tablespoons canola oil |
2 tablespoons unsweetened pineapple juice |
1/2 tablespoon sugar |
1 teaspoon chipotle puree (see cook's tip) |
1 teaspoon dijon mustard |
salt and freshly ground black pepper, to taste |
1 large cucumber (about 12 ounces), peeled, seeded, quartered lengthwise, and thinly sliced crosswise |
1 large chayote, peeled under cold-running water to remove stickiness, pitted, quartered lengthwise, and thinly sliced crosswise |
2 cups cubed fresh pineapple |
Directions:
1. In a large bowl, whisk together the oil, juice, sugar, chipotle puree, mustard, salt, and pepper. Add the remaining ingredients, tossing well to combine. Refrigerate, covered, a minimum of 1 hour, or overnight. Serve chilled.
2. Cook's Tip: To make chipotle puree, pace 1 (7-ounce) can chipotle chilies in adobo sauce in a food processor fitted with the knife blade, or in a blender; process or blend until smooth and pureed. Store, covered, in the refrigerator for several weeks.
3. Per Serving: Calories 133; Protein 1g; Total Fat 8g; Sat. Fat 1g; Cholesterol 0mg; Carbohydrate 17g; Dietary Fiber 3g; Sodium 20mg Nutritional analysis provided by The Tropical Vegan Kitchen by Donna Klein Reprinted from The Tropical Vegan Kitchen by Donna Klein by arrangement with HP Books, a member of Penguin Group (USA) Inc., Copyright © 2009 by Donna Klein.
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