Cucumber, Pineapple, Chayote and Poblano Chile Pepper Slaw

"Mexican coleslaw"
 
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Ready In:
30mins
Ingredients:
8
Serves:
6
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ingredients

  • 12 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
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directions

  • In a small saucepan, simmer pineapple juice over low heat, until reduced.
  • to 2 tablespoons. Let cool to room temperature. Thinly slice cucumber,.
  • chayote 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.

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