Best Cucumber And Chayote Slaw Recipes

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CUCUMBER AND CHAYOTE SLAW



Cucumber and Chayote Slaw image

Provided by Donna Klein

Categories     Salad     Vegetable     Side     Vegetarian     Low Cal     High Fiber     Low Sodium     Cinco de Mayo     Backyard BBQ     Dinner     Lunch     Cucumber     Healthy     Vegan     Party     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 9

2 tablespoons canola oil
2 tablespoons unsweetened pineapple juice
1/2 tablespoon sugar
1 teaspoon chipotle puree (see Cook's tip)
1 teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste
1 large cucumber (about 12 ounces), peeled, seeded, quartered lengthwise, and thinly sliced crosswise
1 large chayote, peeled under cold-running water to remove stickiness, pitted, quartered lengthwise, and thinly sliced crosswise
2 cups cubed fresh pineapple

Steps:

  • In a large bowl, whisk together the oil, juice, sugar, chipotle puree, mustard, salt, and pepper. Add the remaining ingredients, tossing well to combine. Refrigerate, covered, a minimum of 1 hour, or overnight. Serve chilled.

CUCUMBER, PINEAPPLE, CHAYOTE AND POBLANO CHILE PEPPER SLAW



Cucumber, Pineapple, Chayote and Poblano Chile Pepper Slaw image

Make and share this Cucumber, Pineapple, Chayote and Poblano Chile Pepper Slaw recipe from Food.com.

Provided by Gets Alot

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 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

Steps:

  • 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.

Nutrition Facts : Calories 136.5, Fat 7.9, SaturatedFat 1.1, Sodium 35, Carbohydrate 17.1, Fiber 3.5, Sugar 7.8, Protein 2.1

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