Name: Cucumber and Chayote Slaw
Yield: Makes 4 to 6 servings
Ingredients: 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

This unusual slaw is a delicious accompaniment to any Mexican- or Southwestern-style entrée.

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.

Recipe notes

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