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As the warm days of summer approach, the appeal of fresh, crisp slaws becomes undeniable. These vibrant dishes offer a delightful crunch and a refreshing taste, making them the perfect accompaniment to a variety of meals. Whether served alongside grilled meats at a backyard barbecue, shared at a picnic, or enjoyed as a light side dish for family dinners, slaws are incredibly versatile. One slaw that stands out for its unique flavor profile and health benefits is the Zesty Spicy Cucumber & Hatch Slaw. This recipe combines the refreshing qualities of cucumbers with the distinctive heat of Hatch chiles, creating a dish that is not only delicious but also packed with nutrients.

Spicy Cucumber & Hatch Slaw

Get ready to impress your summer guests with the Zesty Spicy Cucumber & Hatch Slaw! This refreshing dish combines crisp cucumbers, colorful carrots, and smoky Hatch chiles for a unique flavor explosion. It's perfect for barbecues, picnics, or even light family dinners. Packed with nutrients and easy to prepare, this slaw enhances any meal with its vibrant colors and zesty dressing. Try it today and enjoy the delicious crunch all season long!
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Ingredients
  

3 medium cucumbers, thinly sliced

2 large Hatch green chiles, roasted, peeled, and diced (you can substitute with jalapeños for increased heat)

1 small red onion, thinly sliced

1 cup shredded carrots

1/2 cup fresh cilantro, chopped

1/4 cup freshly squeezed lime juice (approximately 2-3 limes)

2 tablespoons apple cider vinegar

1 tablespoon honey or agave syrup

1 teaspoon chili powder

1/2 teaspoon smoked paprika

Salt and pepper, to taste

Optional: 1 tablespoon sesame seeds for garnish

Instructions
 

Prep the Vegetables: Begin by washing the cucumbers thoroughly. Using either a mandoline or a sharp knife, slice them thinly. Place the sliced cucumbers into a large mixing bowl, creating a fresh base for your slaw.

    Roast the Chiles: If you're working with fresh Hatch green chiles, roast them over an open flame or under a broiler, turning occasionally until the skins are charred. Once roasted, place the chiles in a sealed plastic bag for 10–15 minutes to steam, which will help loosen the skins. After steaming, carefully peel off the skins, remove the seeds, and dice the chiles into small pieces. Add the diced chiles to the bowl with cucumbers.

      Mix in the Other Vegetables: To the cucumber and chile mixture, add the thinly sliced red onion, the shredded carrots, and the chopped cilantro. Gently toss everything together with your hands or a large spoon to combine.

        Make the Dressing: In a separate small bowl, whisk together the freshly squeezed lime juice, apple cider vinegar, honey (or agave syrup), chili powder, smoked paprika, and a pinch of salt and pepper. Whisk until you achieve a smooth, well-blended dressing.

          Combine & Toss: Pour the dressing over the cucumber and vegetable mixture. Use tongs or a large spoon to toss the ingredients gently, ensuring that all the vegetables are evenly coated with the zesty dressing.

            Chill: Cover the slaw with plastic wrap or a lid, and refrigerate for a minimum of 30 minutes. For the best flavor, allow the slaw to chill for about an hour, giving the ingredients time to meld together.

              Serve: Just before serving, sprinkle the slaw with sesame seeds for an added crunch and nutty flavor. This vibrant and refreshing slaw pairs perfectly with grilled meats, tacos, or can be enjoyed on its own as a crisp salad.

                Prep Time, Chill Time, Servings: 15 minutes | 1 hour (chill time) | 4-6 servings

                  Optional Presentation Tips: Serve the slaw in a large, colorful bowl. For an attractive touch, garnish the top with extra cilantro leaves and a lime wedge for a pop of color and freshness.