Lunch - Dinner

Topiary’s Colorful Slaw Salad

"The more colorful the food, the better." -Misty May-Treanor

Prep + Chill Time 10mins Cook Time 15mins Total Time 25mins

This slaw salad definitely ticks the color box, and it's a perfect side dish for any barbecue!


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


  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.

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