Cucumber and Chayote Slaw
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 1 teaspoon dijon mustard
- 2 tablespoons canola oil
- 1/2 tablespoon sugar
- 2 cups cubed fresh pineapple
- 2 tablespoons unsweetened pineapple juice
- salt and freshly ground black pepper, to taste
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. 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.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
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. 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.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
