Colorful Slaw Salad

4 Large EGGS
1/4 cup olive oil
2 Tbsp. honey
3 Tbsp. lime juice
1 Tbsp. white wine vinegar
1 tsp. cumin
1/2 tsp. salt
1/4 tsp. pepper
2 cups red cabbage, shredded
1 cup carrot, shredded
1 cup sugar snap peas, cut into thirds
1/4 cup green onions, sliced
1/2 cup red bell pepper, sliced and halved
1/2 cup yellow bell pepper, sliced and halved
1/2 cup cilantro, chopped

Place eggs in a large saucepan and cover with cool water. Bring to a boil, then remove from heat and cover with a lid. Allow eggs to sit in pan for 12 minutes, then transfer eggs to an ice bath, using a slotted spoon. Once eggs are cool, peel eggs and chop into 1/2 inch pieces and set aside.

In a small bowl, whisk together olive oil, honey, lime juice, vinegar, cumin, salt, and pepper.

In a medium bowl, combine cabbage, carrot, snap peas, green onions, red bell pepper, yellow bell pepper, cilantro and chopped egg. Toss with dressing.

Refrigerate leftovers up to 4 days.