This salad has it all — honey and spice, and everything nice.

Not to mention an excuse to crumble up tortilla chips to use like croutons.

“Summer Slaw with Hot Honey Shrimp” is just what you want to tuck into at this time of year.

It’s from “Salad Seasons” (Rizzoli), of which I receive a review copy.

It’s by Sheela Prakash, a food and wine writer who is the senior contributing editor at The Kitchn.

As the title implies, this cookbook is chock full of savory and sweet salad recipes to take you through the entire year.

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