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Cucumber and Chayote Slaw

By Donna Klein

2.5

(1)

This unusual slaw is a delicious accompaniment to any Mexican- or Southwestern-style entrée.

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.

Recipe information

  • Yield

    Makes 4 to 6 servings

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

Preparation

  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.

Nutrition Per Serving

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. © 2009
TagsSlawSaladPineappleFruitCucumberVegetableSquashSideDinnerLunchDairy FreeGluten FreeNut FreeVeganVegetarianEasyQuick30 Minutes or LessMake AheadNo-CookCookbooks
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