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!
Ingredients
- 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
Instructions
- 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.
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