
Topiary’s Colorful Slaw Salad

Topiary’s Colorful Slaw Salad
25m total time
10M prep time
15 ingredients
4 servings
Rating






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