
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 |