Topiary’s Colorful Slaw Salad

  • Cook Time

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  • 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

    Yields: 4 servings

  • Nutritional Information

    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: 19 g
    Fiber: 3 g
    Sugar: 14 g
    Protein: 8 g
    Vitamin A: 310 mcg
    Vitamin D: 1 mcg
    Folate: 60 µg
    Choline: 160 mg
    Calcium: 70 mg
    Iron: 2.5 mg
    Potassium: 340 mg

Directions

  1. 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.

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

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

  4. Refrigerate leftovers up to 4 days.