Topiary’s Colorful Slaw Salad

16

Prep Time: 10 Mins

Cook Time: 15 Mins

Makes: 4

Ingredients

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

Instructions

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 a 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 for up to 4 days.

Nutrition Info

PER SERVING: 1/4 OF RECIPE
Calories
270
Total Fat
19 g
Saturated Fat
3.5 g
Polyunsaturated Fat
2.5 g
Monounsaturated Fat
12 g
Cholesterol
185 mg
Sodium
340 mg
Carbohydrates
19g
Fiber
3 g
Sugar
14 g
Protein
8 g
Vitamin A
310 mcg
Vitamin D
1 mcg
Folate
60 mcg
Choline
160 mg
Calcium
70 mg
Iron
2.5 mg
Potassium
340 mg

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