Chayote and Poblano Chile Slaw

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Chayote and Poblano Chile Slaw

 

1/2 cup pineapple juice

1 large 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 and fresh ground black pepper to taste

 

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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