Summer Slaw Salad

25 minutes
4 servings


Large eggs
Olive oil
1/4 cup
2 tbsp.
Lime juice
2 tbsp.
White wine vinegar
1 tbsp.
1 tsp.
1/2 tsp.
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



  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.