This unusual slaw is a delicious accompaniment to any Mexican- or Southwestern-style entrée.
Cook's Tip:
To make chipotle puree, pace 1 (7-ounce) can chipotle chilies in adobo sauce in a food processor fitted with the knife blade, or in a blender; process or blend until smooth and pureed. Store, covered, in the refrigerator for several weeks.
Recipe information
Yield
Makes 4 to 6 servings
Ingredients
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
Preparation
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.
Nutrition Per Serving
Per Serving: Calories 133; Protein 1g; Total Fat 8g; Sat. Fat 1g; Cholesterol 0mg; Carbohydrate 17g; Dietary Fiber 3g; Sodium 20mg
#### Nutritional analysis provided by _The Tropical Vegan Kitchen_ by Donna Klein
Reprinted from The Tropical Vegan Kitchen by Donna Klein by arrangement with HP Books, a member of Penguin Group (USA) Inc. © 2009
