Saturday, April 09, 2005

Chayote And Poblano Slaw Recipe

Chayote And Poblano Slaw

1/2 cup pineapple juice
1 large cucumber, halved lengthwise
1 large chayote squash, peel, pitted and halved lengthwise
2 cups pineapple, diced
4 poblano peppers roasted and peeled
1 Tbsp Dijon mustard
1 Tbsp olive oil
In a small saucepan, simmer pineapple juice over low heat, until reduced to 2 tablespoons.
Let cool to room temperature.
Sauté chayote just until crisp, about 1 to 2 minutes.
Thinly slice cucumber and the chile.
Toss with pineapple.
Whisk the remaining ingredients with the pineapple juice, and pour over vegetables, mix well.
Serve immediately or refrigerate, covered up to 4 hours.


Post a Comment

Links to this post:

Create a Link

<< Home