Ingredients
| 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
|
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.
Nutritional Info
Per Serving: 1/4 of Recipe
| 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
|