Blue Cheese and Bacon Slaw

These measurements are approximate.  We eat this all week so I buy 3 bags of slaw and make 2 ziploc bags of the mixture, which makes a lot.  This recipe is for half of what we make.

Slaw

1.5 bags of tricolor slaw (with green cabbage, red cabbage and carrot)

2 large handfuls of red cabbage - finely chopped (half a really small head or 1/3 large)

2 green onions - chopped

1/2 medium bunch cilantro - chopped

Garnish

Crumbled Bacon

Crumbled Blue Cheese

Dressing

http://justthegrubklm.blogspot.com/2013/07/dijon-salad-dressing.html

1/8 cup white balsamic vinegar

1/4 cup (scant) olive oil

1 T dijon mustard (regular not grainy)

1/2 tsp honey

1/8 tsp salt

1.  Put all slaw ingredients in a gallon size ziploc bag.  Shake to mix.

2.  Combine desired amounts of slaw, bacon, blue cheese and dressing and mix to combine.

For the entire bag of slaw, I would say probably 6+ slices of thick cut bacon (from deli counter), a 4oz + container of blue cheese and all the dressing.  The more the bacon/cheese/dressing the better, but obviously a personal choice!

Chicken Rub for Green Egg (or grill)

2 T smoked paprika
2 T salt
2 T onion powder
1 T cayenne pepper
1 T cumin
2 tsp dried whole thyme
2 tsp dried oregano
2 tsp garlic powder
1 tsp pepper

For the green egg, we spatchcock the chicken (take the backbone out and lay it flat).  Rub thoroughly with rub outside and under skin.  Cook for 1 hour at 350 degrees, flipping once.

We also rub chicken legs that have been skinned.  45 mins at 350 degrees on the egg flipping once.