Cucumber, Pineapple, Chayote and Poblano Chile Pepper Slaw |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Mexican coleslaw Ingredients:
1/2 cup pineapple juice |
1 large organic cucumber, halved lengthwise |
1 large chayote, peeled pitted and halved lengthwise |
2 cups pineapple, diced |
4 poblano peppers, roasted and peeled |
1 tablespoon dijon mustard |
3 tablespoons olive oil |
salt & freshly ground black pepper |
Directions:
1. In a small saucepan, simmer pineapple juice over low heat, until reduced.
2. to 2 tablespoons. Let cool to room temperature. Thinly slice cucumber,.
3. chayote and the Chile. Toss with pineapple. Whisk the remaining.
4. ingredients with the pineapple juice and pour over vegetables, mix well.
5. Serve immediately or refrigerate, covered up to 4 hours.
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