Summer Slaw Salad

Topiary's Colorful Slaw Salad
  • 25M Total Time

  • 10M Prep Time

  • 15 Ingredients

  • 4 Servings

Ingredients and 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.


  • 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

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.