Cucumber and Chayote Slaw Recipe

Cucumber and Chayote Slaw Recipe

  • 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
  1. 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.
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