Rainbow Slaw Salad

This Rainbow Slaw Salad is not only colorful, it's fresh and delicious. Adults and kids all love a colorful salad like this one. MORE+ LESS-

By Baked Bree

March 8, 2017

Ingredients

1/4

cup honey

1/4

cup lime juice

tablespoons vinegar

tablespoon ground cumin

1/2

teaspoon salt

1/4

teaspoon ground pepper

1/3

cup olive oil

cups shredded red cabbage

cup grated carrot

thinly sliced green onions

cup sugar snap peas, sliced

sliced red pepper

sliced yellow pepper

cup chopped cilantro

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1

In a small bowl, whisk together honey, lime juice, vinegar, cumin, salt, and pepper. Slowly whisk in the olive oil. Set aside.
2

Chop vegetables to bite size.
3

In a large bowl, combine red cabbage, carrots, green onions, sugar snap peas, red pepper, and yellow pepper. Give a toss and add cilantro.
4

Pour the dressing over the slaw and toss until coated. Check for seasoning and add salt and pepper as needed.

No nutrition information available for this recipe

Remember when your doctor told you to make sure your plate has all of the colors in the rainbow? Eating the rainbow is easy with this fresh and light slaw. And how could anyone resist a slaw this beautiful? This Rainbow Slaw is perfect for a summer get together because it is made with a honey lime dressing, tons of fresh and colorful vegetables, and not even a smidge of mayo. It will last longer outdoors, and it just gets better and better as it sits. It is light, crisp, and beyond tasty. Want to see how to make this rainbow slaw? Awesome. Let’s go. Start by making the dressing. Combine honey, lime juice, vinegar, cumin, salt, and pepper in a small bowl. Whisk to dissolve the honey. Slowly drizzle in the olive oil, while whisking. Take a taste to make sure that your seasonings are right. You might need a little more salt and pepper. Or honey even. It truly depends on your taste. Set the dressing aside. This slaw is great served right away, but it tastes even better after an hour or two (or a day) in the fridge. Enjoy!