Ingredients
| Large eggs |
4
|
| Olive oil |
1/4 cup
|
| Honey |
2 tbsp.
|
| Lime juice |
2 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
|
Directions
- 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.