Cucumber, Pineapple, Chayote and Poblano Chile Pepper Slaw

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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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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