Recipe Summary:

Preparation Time: 4 hours, 20 minutes

Number of Servings: 8

Cups of Fruits and Vegetables Per Person: 0.50

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

Directions:
In a small saucepan, simmer pineapple juice over low heat, until reduced to 2 tablespoons. Let cool to room temperature. Sauté chayote just until crisp, about 1 to 2 minutes. Thinly slice cucumber and the chili. 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

Chayote and Poblano Slaw
Serving Size 1/8 recipe