Guest guest Posted November 9, 2007 Report Share Posted November 9, 2007 Chayote and Poblano Slaw 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 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. Makes 8 servings. Be smarter than spam. See how smart SpamGuard is at giving junk email the boot with the All-new Mail Quote Link to comment Share on other sites More sharing options...
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