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

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

　　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.

Nutrition Per Serving

　　#### Nutritional analysis provided by _The Tropical Vegan Kitchen_ by Donna Klein

　　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.

　　Reprinted from The Tropical Vegan Kitchen by Donna Klein by arrangement with HP Books, a member of Penguin Group (USA) Inc. © 2009