Chipotle Puree And Chayote Slaw Food

CHAYOTE SLAW WITH AVOCADO AND CILANTRO DRESSING

Steps:

• In a large bowl, toss together the chayote, cabbage, carrots, jicama, scallions, cumin, coriander and 2 teaspoons salt. Let the flavors combine while you make the dressing for the slaw.
• To a food processor, add the crema, orange juice, cilantro, lime juice, agave, hot sauce, garlic, avocado and jalapeno. Process until completely smooth; season with salt. Refrigerate in an airtight container until ready to serve; the dressing can be made 1 day in advance.
• When ready to serve, toss the dressing with the vegetables. Garnish with the reserved scallions and serve immediately.

CHIPOTLE SLAW

Steps:

• Combine the shredded green and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, black pepper, cayenne, salt and chipotles and adobo sauce. Add more milk if you like the dressing a little thinner.
• Pour the dressing over the cabbage and toss to combine. Just before serving, toss in the cilantro. You can mix the slaw up to 2 hours before serving.

MAD CHIPOTLE HOLLANDASIE

Steps:

• Melt butter in a small pan over low heat and set aside. Add all the remaining ingredients to a blender or a food processor. Turn blender on medium speed and slowly drizzle in the hot melted butter until all the butter is emulsified. Serve immediately.

CUCUMBER AND CHAYOTE SLAW

Steps:

• 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.

FRESH FRUIT AND TORTILLA SLAW WITH CHAYOTE AND JICAMA

Steps:

• Toss together first nine ingredients.
• Just before serving, add tortillas and toss again.
• Serve immediately.