Best Cucumber Pineapple Chayote And Poblano Chile Pepper Slaw Recipes

PINEAPPLE CUCUMBER SALAD

Steps:

• Place pineapple, cucumber, green onions, cilantro, and mint in a large bowl.
• Whisk chili sauce, sesame oil, lime juice, lime zest, and fish sauce together; whisk in brown sugar, 1 teaspoon at a time, until dressing has desired sweetness. Pour chili dressing over pineapple mixture; toss to combine.

CHAYOTE SLAW

Steps:

• Char chili and bell peppers over gas flame or in broiler until blackened on all sides. Enclose in plastic bag 10 minutes. Peel, seed and cut chili and peppers into matchstick-size strips.
• Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chayote and sauté; just until crisp-tender, about 1 minute. Cool completely. Combine Sherry wine vinegar and 2 teaspoons Latin Spice Mix in medium bowl. Gradually whisk in 1/2 cup olive oil. Mix in fresh cilantro. Season vinaigrette to taste with salt and pepper.
• Combine chayote, chili and peppers in bowl. Toss with enough vinaigrette to coat. Season with salt and pepper. (Can be made 1 day ahead. Cover; refrigerate.)
• *A fresh green chili, often called a pasilla, available at Latin American markets and some supermarkets.
• **A squash-like, pear-shaped fruit similar in flavor to cucumber and often prepared like squash; available at Latin American markets and some supermarkets.

MEXICAN CHAYOTES WITH CORN AND CHILES

Steps:

• Saute the onion in olive oil in a 2-quart saucepan.
• Meanwhile, peel the chayotes (chayote has a very thin skin and is easy to peel with a swivel-blade peeler), then cut each in half, scoop out and discard the seed, and dice the flesh.
• Add to the saucepan, along with the diced chiles, corn, salt, pepper and milk.
• Cover, and simmer gently for about 15 minutes, or until chayote is tender.
• Stir in the Parmesan and cook a few seconds until the sauce thickens.
• Transfer to a serving bowl and sprinkle with cheddar cheese and chile powder.

CUCUMBER AND CHAYOTE SLAW

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

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.