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Chayote and Poblano Slaw

Category: Side Dish | Serves: 8

(113 ratings)

Nutrition Information:

Calories: 80
Protein: 2 g
Carbs: 13 g
Fat: 3 g
Saturated Fat: 0 g
Sodium: 55 mg
Fiber: 3 g

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Chayote squash is just splendid when combined with poblano peppers, crunchy cucumbers and a sweet vingaigrette.

Ingredients:

1/2 cup, pineapple juice
1 large cucumber, halved lengthwise
1 large chayote squash, peel, pitted and halved lengthwise
2 cups, pineapple, diced
4 poblano peppers, roasted and peeled
1 Tbsp, Dijon mustard
1 Tbsp, olive oil

Directions:

1	In a small saucepan, simmer pineapple juice over low heat, until reduced to 2 tablespoons. Let cool to room temperature.
2	Sauté chayote just until crisp, about 1 to 2 minutes. Thinly slice cucumber and the chili. Toss with pineapple.
3	Toss with pineapple. Whisk the remaining ingredients with the pineapple juice, and pour over vegetables, mix well.
4	Serve immediately or refrigerate, covered up to 4 hours.
5	ENJOY!

Ratings & Reviews	(113 ratings)

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