• Prep Time
    25 Mins
  • Cook Time
    0 Mins
  • Total Time
    25 Mins
  • The base number of servings for this recipe is 6
    OK

    Cucumber and Chayote Slaw

    You can make the slaw up to 4 hours ahead. Cover and refrigerate. Mix well before serving and drain off excess liquid if necessary.


    Ingredients
    1/2
    cup
    pineapple juice
    1
    large cucumber (peeled, halved lengthwise, and seeded)
    1
    large chayote (peeled, pitted, and halved lengthwise)
    2
    cups
    diced fresh pineapple or papaya
    1
    teaspoon
    chipotle puree
    1
    teaspoon
    Dijon mustard
    2
    tablespoons
    light-flavored olive oil
    kosher salt and freshly ground black pepper
    Directions
    In a small non-reactive saucepan, simmer pineapple juice over medium heat until reduced to 2 tablespoons. Let cool to room temperature.
    Meanwhile, thinly slice cucumber and chayote halves crosswise. Transfer to a large glass or ceramic bowl. Add fresh pineapple or papaya and toss.
    In a small bowl, whisk together reduced pineapple juice, chipotle puree, mustard, and oil. Pour over vegetable-fruit mixture, and toss to evenly coat. Serve chilled.

    The base number of servings for this recipe is 6
    OK

    Categories 

    Side Dish

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