How can something so simple and so fresh and bright be so packed with flavor and utterly delicious?  I’ll most definitely make this slaw all summer because it incorporates two of my favorite things in life: local/seasonal produce and Sunset Magazine.  I picked up my CSA box on Sunday and had a bunch of yummy produce to cook for the week: cauliflower, beets, garlic, greens, summer squash and zucchini, herbs, and a beautiful head of cabbage.  When I thumbed through the latest issue of Sunset, I saw a recipe for Spicy Slaw and figured I might as well go for it.

I tweaked it a bit and was blown away and how tasty and perfectly seasoned this slaw was.  And there’s no mayo in it so it isn’t heavy or at risk of spoiling on a picnic.  It was actually in a feature about food to make while camping.  Next time I go camping, I’m for sure going to bring this dish.

I added some shredded chicken and a soft/medium boiled egg on top and turned it into a main dish.  You guys are gonna love it!  So fresh, healthy, and easy.  Bon appetit!

Spicy Slaw with Shredded Chicken
Serves 4

Ingredients:

Slaw:
4 chicken thighs or 2 large chicken breasts, boiled and shredded
1 beautiful head of cabbage (1 lb), cut into shreds
1/4 red onion, cut into long slivers
1 red bell pepper, cut into thin strips
1 large carrot, grated
4 soft/medium boiled eggs

Dressing:
3 tbsp chopped cilantro
1/4 cup extra-virgin olive oil
1 heaping tbsp sweet/hot mustard
juice from 1 lime
2 tbsp agave nectar or honey
3 tbsp champagne vinegar
1/2 tsp kosher salt
1/2 tsp red pepper flakes
fresh ground pepper to taste

Method:
Combine chicken, cabbage, bell pepper, onion, and carrots in large bowl (be creative with your veggies here.  Grate up some raw beets to give it more color…).

Whisk together dressing ingredients, reserving some cilantro for garnish.

Toss slaw with dressing, making sure it’s well coated.  Transfer to plates and top each serving with a sliced up egg.  Garnish with remaining cilantro and dig in!  You’ll want to eat this all summer long.