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Cucumber and Chayote Slaw
| 02/21/2008 - 20:48 | 0 Comments
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COURSE
Salad
SERVES
6
COUNTRY/REGION
Central America
PREP TIME
1:00
DESCRIPTION:
You can make the slaw up to 4 hours ahead. Cover and refrigerate. Mix well before serving and drain off excess liquid if necessary. The chipotle puree called for here is very simple to make—and great to keep on hand for cooking. Empty the contents of a can of chipotle chilies in adobo sauce (try La Morena brand) into a blender and process until smooth.
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 tsp. chipotle puree (see note above)
1 tsp. Dijon mustard
2 tbsp. light-flavored olive oil
Kosher salt and freshly ground black pepper
PREPARATION:
1. In a small nonreactive saucepan, simmer pineapple juice over medium heat until reduced to 2 tablespoons. Let cool to room temperature.
2. Meanwhile, thinly slice cucumber and chayote halves crosswise. Transfer to a large glass or ceramic bowl. Add fresh pineapple or papaya and toss.
3. 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.
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